Lulu Zhang

Beijing Key Laboratory Of Forest Food Processing And Safety
Beijing, 100083, China

Last Updated: 09/26/2026

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Found 13 publications

Off-Odor Profiles of Fresh Gastrodia elata Tubers From Five Varieties: Identification of Key Odor-Active Compounds and Their Modulation Through Traditional Processing.

Off-Odor Profiles of Fresh Gastrodia elata Tubers From Five Varieties: Identification of Key Odor-Active Compounds and Their Modulation Through Traditional Processing.

Journal: Journal of food science

Published: March 21, 2026

Enhanced bioaccessibility of pentacyclic triterpenes via interfacial engineering in W/O emulsions.

Enhanced bioaccessibility of pentacyclic triterpenes via interfacial engineering in W/O emulsions.

Journal: Food chemistry

Published: January 05, 2026

Innovative emulsification and freeze-drying techniques for developing heat-resistant chocolates with tunable textures and sensory attributes.

Innovative emulsification and freeze-drying techniques for developing heat-resistant chocolates with tunable textures and sensory attributes.

Journal: Food chemistry

Published: January 29, 2025

Facile preparation of W/O Pickering emulsion gels stabilized with oleanolic acid for the co-delivery of curcumin and epigallocatechin gallate.

Facile preparation of W/O Pickering emulsion gels stabilized with oleanolic acid for the co-delivery of curcumin and epigallocatechin gallate.

Journal: Food chemistry

Published: December 03, 2024

Unveiling the formation capacity and characterization of pentacyclic triterpene-structured oleogels: Role of the molecular configuration and oil profile.

Unveiling the formation capacity and characterization of pentacyclic triterpene-structured oleogels: Role of the molecular configuration and oil profile.

Journal: Food research international (Ottawa, Ont.)

Published: September 10, 2024

Exploring the oral processing mechanisms for saltiness enhancement with NaCl nanocrystals in oleogel systems based on black pepper oleoresin and sunflower seed oil.

Exploring the oral processing mechanisms for saltiness enhancement with NaCl nanocrystals in oleogel systems based on black pepper oleoresin and sunflower seed oil.

Journal: Food chemistry

Published: June 06, 2024

Fabrication of polysaccharide-coated oleanolic acid-curcumin-coassembled nanoparticles (OA/Cur NPs): Enhancement of colloidal stability and water solubility.

Fabrication of polysaccharide-coated oleanolic acid-curcumin-coassembled nanoparticles (OA/Cur NPs): Enhancement of colloidal stability and water solubility.

Journal: Food chemistry

Published: February 29, 2024

Enhancing the perception of saltiness and reducing NaCl levels in snacks through sensory interaction: Immobilizing NaCl nanocrystals in Litsea oleoresin-sunflower seed oleogels.

Enhancing the perception of saltiness and reducing NaCl levels in snacks through sensory interaction: Immobilizing NaCl nanocrystals in Litsea oleoresin-sunflower seed oleogels.

Journal: Food chemistry

Published: January 28, 2024

Oleanolic acid nanoparticles-stabilized W/O Pickering emulsions: Fabrication, characterization, and delivery application.

Oleanolic acid nanoparticles-stabilized W/O Pickering emulsions: Fabrication, characterization, and delivery application.

Journal: Food chemistry

Published: October 30, 2023

Co-expression of metabolites and sensory attributes through weighted correlation network analysis to explore flavor-contributing factors in various Pyrus spp. Cultivars.

Co-expression of metabolites and sensory attributes through weighted correlation network analysis to explore flavor-contributing factors in various Pyrus spp. Cultivars.

Journal: Food chemistry: X

Published: September 26, 2023

Orbital septum attachment site on the levator aponeurosis sling for mild congenital blepharoptosis.

Orbital septum attachment site on the levator aponeurosis sling for mild congenital blepharoptosis.

Journal: International ophthalmology

Published: September 18, 2023

Enhancing saltiness perception in bone broth: the additive effect of oil and optimization of sodium-reduction formula for consumer acceptability.

Enhancing saltiness perception in bone broth: the additive effect of oil and optimization of sodium-reduction formula for consumer acceptability.

Journal: Journal of the science of food and agriculture

Published: July 17, 2023

Showing 1-12 of 13

Last Updated: 09/26/2026