Professor; Master’s supervisor

ADDRESS:

No. 136, Kexue Avenue, Gaoxin District, Zhengzhou University of Light Industry, 450001, Zhengzhou, China

E-mail：lulu@zzuli.edu.cn

Websites:https://sgxy.zzuli.edu.cn/2020/1104/c18401a229961/page.htm

Research Field and Interests:

Crystallization of Lipids；Functional Foods；Food Additives

Education Background：

[1]1992-09 to1994-07, Henan University of Technology, Bachelor degree;

[2]1998-09 to2001-05,Henan University of Technology,major in Food Science, Master’s degree;

[3]2004-04 to2005-02,Hiroshima University (Japan),Graduate School of Biosphere Science, Visiting Scholar;

[4]2011-09,Hiroshima University (Japan), Graduate School of Biosphere Science, Doctoral degree;

[5]2018-06 to2018-12,Ottawa University (Canada), Faculty of Engineering, Visiting Researcher;

[6]2023-09 to2024-08, Barcelona University (Spain), Petrology and Applied Geology, Faculty of Earth Science, Visiting Scholar

Teaching Courses：

Functional Foods;Food Packaging

Publications：

[1] Ping Luo, Laura Bayés-García, Teresa Calvet, Xuehong Li, Lu Zhang*. Linseed oil-based oleogels with wax versus behenate-based glycerides: crystal polymorphism, microstructure, and gel stability. Eur Food Res Technol 252, 95 (2026). https://doi.org/10.1007/s00217-026-05042-7

[2] Ang Qi, Lu Zhang.* Review of computer-aided methods in fat crystallization studies (2024) Journal of American Oil Chemists' Society, http://doi.org/10.1002/aocs.12818.

[3] Miao Xiong，Ang Qi, Lu Zhang*. Comparison of threshold algorithms for automatic processing of fat crystal microscopic images based on ImageJ (2024) Journal of American Oil Chemists' Society, https://doi.org/10.1002/aocs.12846.

[4] Bayés-García L., Sato K., Zhang L*. et al. Formation Mechanisms and Edible Applications of Molecular Compound (MC) Forming Mixture Systems of Saturated-Unsaturated Mixed-Acid Triacylglycerols. (2023) Journal of American Oil Chemists' Society,http://doi.org/10.1002/aocs.12776；

[5] Qing Zhang, Ang Qi, Hong Li, Xuehong Li, Hong Zhang, Tao Wei, Lu Zhang*. PBP and PSP promoteβ'form crystallization of palm oil, palm stearin, and a cocoa butter replacer[J]. European Journal of Lipid Science and Technology, 2023, 2300040

[6] Lu Zhang*, Zenghui Chen, Qing Zhang, Hong Li, Xuehong Li, Hong 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

[7] Lu Zhang,* Kuo Jen Wei, Jian chun Chen, Miao Xiong, Xuehong Li, Hironori Hondoh, and Satoru Ueno. Effect of Cis−Trans Isomerization on the Crystallization Behavior of Triacylglycerols. Crystal Growth & Design. 2020, 20,1655-1664

[8] 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

Projects：

Research and Development of Triglycerides-basedLipid CrystallizationPromoters,Key Scientific and Technological Project of Henan Province,Grant No. 232102110130