Hong Zhang

发表

Effects of Sucrose Esters on Isothermal Crystallization of Palm Oil-based Blend

L. Cheong, Yanlan Bi, Cunhong Chen, 2015 .

Effects of Ultrasonic Parameters on the Crystallization Behavior of Palm Oil

Xingguo Wang, Xuebing Xu, Hong Zhang, 2013 .

Dietary sn-2 palmitic triacylglycerols reduced faecal lipids, calcium contents and altered lipid metabolism in Sprague–Dawley rats

L. Yu, Jing Wang, Yaqiong Zhang, 2019, International Journal of Food Science and Nutrition.

Physical characterization of lard partial acylglycerols and their effects on melting and crystallization properties of blends with rapeseed oil.

Xuebing Xu, L. Cheong, Yuan Xu, 2009, Journal of agricultural and food chemistry.

Enzymatic Production of ABA-Type Structured Lipids Containing Omega-3 and Medium-Chain Fatty Acids: Effects of Different Acyl Donors on the Acyl Migration Rate

T. Tan, Xuebing Xu, L. Cheong, 2012, Food and Bioprocess Technology.

Monitoring lipase-catalyzed butterfat interesterification with rapeseed oil by Fourier transform near-infrared spectroscopy

Xuebing Xu, H. Mu, Hong Zhang, 2006, Analytical and bioanalytical chemistry.

Profiles of total and sn-2 fatty acid of human mature milk and their correlated factors: A cross-sectional study in China

Xuebing Xu, Lishi Zhang, Jinyao Chen, 2022, Frontiers in Nutrition.

Applications of Low-Field Pulsed Nuclear Magnetic Resonance Technique in Lipid and Food

Luxia Zhang, Hong Zhang, Xiaoyang Sun, 2015 .

Enzymatic processing of omega-3 speciality oils

A. H-Kittikun, Xuebing Xu, Hong Zhang, 2007 .

Development and Characterization of Compound Oleogels Based on Monoglycerides and Edible Waxes

Xuebing Xu, Yanlan Bi, Hong Zhang, 2022, ACS Food Science & Technology.

Storage stability of margarines produced from enzymatically interesterified fats compared to those prepared by conventional methods – Chemical properties

J. Adler-Nissen, C. Jacobsen, M. Christensen, 2006 .

A phospholipid-protein structured membrane for microencapsulation of DHA oil and evaluation of its in-vitro digestibility: Inspired by milk fat globule membrane.

C. Tan, O. Lai, L. Cheong, 2020, Journal of agricultural and food chemistry.

Physicochemical properties of lard-based diacylglycerols in blends with lard.

R. Lametsch, Xuebing Xu, R. Miklos, 2013, Food chemistry.

Diacylglycerols from butterfat: Production by glycerolysis and short-path distillation and analysis of physical properties

Xuebing Xu, H. Mu, A. Sinclair, 2004 .

Physical and sensory characteristics of pork sausages from enzymatically modified blends of lard and rapeseed oil during storage.

Xuebing Xu, L. Cheong, J. Haagensen, 2010, Meat science.

Evaluation of Practical Process Aspects for Lipozyme TL IM Catalyzed Bulk Fat Modification in a Batch Reactor

Hong Zhang, 2007 .

Storage stability study of margarines produced from enzymatically interesterified fats compared to margarines produced by conventional methods. I. Physical properties

J. Adler-Nissen, C. Jacobsen, Hong Zhang, 2005 .

Lipozyme IM‐catalyzed interesterification for the production of margarine fats in a 1 kg scale stirred tank reactor

J. Adler-Nissen, Xuebing Xu, C. Høy, 2000 .

11 – Chemical and enzymatic interesterification of lipids for use in food

Zheng Guo, Xuebing Xu, M. Damstrup, 2006 .

Processing of Flavor-Enhanced Oils: Optimization and Validation of Multiple Headspace Solid-Phase Microextraction-Arrow to Quantify Pyrazines in the Oils

Xuebing Xu, Yanlan Bi, Hai-ming Shi, 2021, Life.

Influence of acylglycerol emulsifier structure and composition on the function of shortening in layer cake.

R. Zhao, Cuihong Chen, Yanlan Bi, 2018, Food chemistry.

Modification of margarine fats by enzymatic interesterification: Evaluation of a solid-fat-content-based exponential model with two groups of oil blends

J. Adler-Nissen, D. Kristensen, Hong Zhang, 2004 .

9 – Enzymatic Interesterification

P. Adhikari, Hong Zhang, 2014 .

Effects of degree of enzymatic interesterification on the physical properties of margarine fats: solid fat content, crystallization behavior, crystal morphology, and crystal network.

J. Adler-Nissen, Pauline Smith, Hong Zhang, 2004, Journal of agricultural and food chemistry.

Production of margarine fats by enzymatic interesterification with silica-granulated Thermomyces lanuginosa lipase in a large-scale study

J. Adler-Nissen, Xuebing Xu, C. Høy, 2001 .

Human Milk sn-2 Palmitate Triglyceride Rich in Linoleic Acid Had Lower Digestibility but Higher Absorptivity Compared with the sn-2 Palmitate Triglyceride Rich in Oleic Acid in Vitro.

Z. Deng, Liufeng Zheng, Jing Li, 2020, Journal of agricultural and food chemistry.

Effects of the Major Structured Triacylglycerols in Human Milk on Lipid Metabolism of Hepatocyte Cells in Vitro.

Z. Deng, Jing Li, Hong Zhang, 2020, Journal of agricultural and food chemistry.

Production of structured lipids with functional health benefits

Xuebing Xu, Hong Zhang, J. B. Kristensen, 2007 .

Enzymatic synthesis of designer lipids

Zheng Guo, B. P. Devi, Xuebing Xu, 2008 .

Production of structured lipids in a packed-bed reactor with thermomyces lanuginosa lipase

J. Adler-Nissen, Xuebing Xu, C. Høy, 2002 .

Online Pre-purification for the Continuous Enzymatic Interesterification of Bulk Fats Containing Omega-3 Oil

Xuebing Xu, Hong Zhang, Sanna i T. Nielsen, 2008 .

Monitoring lipase-catalyzed interesterification for bulky fat modification with FT-IR/NIR spectroscopy.

Xuebing Xu, I. Søndergaard, Tinghong Chang, 2005, Journal of Agricultural and Food Chemistry.

Relationship Between Physicochemical Properties and Moisture Barrier Property of Confectionery Coating Fats

L. Cheong, Hong Zhang, Fangfang Chen, 2017 .

Effects of monoacylglycerols with different saturation degrees on physical and whipping properties of milk fat-based whipping creams

Xuebing Xu, Yanlan Bi, Hong Zhang, 2023, Journal of Food Science and Technology.

Practical synthesis of 1,3-oleoyl 2-docosahexaenoylglycerol by lipase-catalyzed reactions: An evaluation of different reaction routes

Xuebing Xu, Hong Zhang, C. Wijesundera, 2009 .

Chemical and enzymatic interesterification in lipid modification

Zheng Guo, Xuebing Xu, Hong Zhang, 2006 .

The effects of maternal and perinatal factors on human milk lipids composition

Xuebing Xu, L. Cheong, Shuang Song, 2023, Journal of Food Composition and Analysis.

Synthesis of symmetrical medium- and long-chain triacylglycerols rich in arachidonic acid at sn-2 position for infant formula

Jianhua Huang, X. Zou, Zhonghao Chao, 2021, Food Bioscience.