Research Interests:

Food Physical chemistry, Crystallization of lipids, Food additives, Functional Foods

Education Background：

1994, Henan University of Technology, School of Food Science and Technology, Food Analysis

2001, Henan University of Technology, School of Food Science and Technology, Master of Engineering

2011, Hiroshima University, Graduate School of Biosphere Science, Food Physics, Doctor of Agriculture

Courses Offered:

Functional Food, Food Packaging, Academic English

Publications:

L.Zhang, Z.Chen, Q.Zhang, H.Li, X.Li, H. Zhang. Monobehenin and Tribehenin as modifiers in the Crystallization of Palm Oil and Palm Stearin [J]. European Journal of Lipid Science and Technology, 2022, 2100220

L. Zhang; K. J. Wei; J. C. Chen; M. Xiong; X. Li; H. Hondoh; S. Ueno. Effect of

Cis-Trans Isomerization on the Crystallization Behavior of Triacylglycerols [J]. Crystal Growth & Design, 2020, 20(3),1655-1664.

L. Zhang; S. Ueno; K. Sato ; Binary Phase Behavior of Saturated-Unsaturated

Mixed-Acid Triacylglycerols—A Review [J]. Journal of oleo science, 2018, 67(6),

679-687

H. Zhang*, L. Zhang; X. Sun; S. Xie.  Chapter 1. Applications of Low-field Pulsed Nuclear Magnetic Resonance Technique in Lipid and Food [M]. in "Lipid and Food in Application of NMR Spectroscopy Volume 1". Bentham Science Publishers Ltd. Published by Elsevier Inc. 2015

Research Projects:

Regulation of Lipid Crystallization Based on Ultra-long Chain Fatty acids glycerides.  Key Scientific and Technological Project of Henan Province. Grant No. 222102110324