Yanyu Zhang

Lincoln University, Plant & Food Research

Publications

Conference Proceedings

Prevention of cardiometabolic diseases with foods developed with upcycled processing water from peas

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2024, Food consumer transitions, ZhangY, Lincoln University, Plant & Food Research
2024, Food consumer transitions, ZhangY, Lincoln University, Plant & Food Research

Zhang, Y., Kim, E. H.-J., & Serventi, L. (2024). Evaluation of the protein profile and emulsifying properties of legume wastewater as emulsifier in circular food applications. LWT, 202. https://doi.org/10.1016/j.lwt.2024.116320

2024, Food consumer transitions, ZhangY, Lincoln University, Plant & Food Research
2023, Food consumer transitions, ZhangY, Lincoln University, Plant & Food Research
2023, Food consumer transitions, ZhangY, Lincoln University, Plant & Food Research

Zhang, Y., Momoisea, P., Lin, Q., Liang, J., Burrow, K., & Serventi, L. (2023). Evaluation of Sensory and Physicochemical Characteristics of Vitamin B12 Enriched Whole-Meal Sourdough Bread Fermented with Propionibacterium freudenreichii. Sustainability (Switzerland), 15(10). https://doi.org/10.3390/su1510815

2023, Food consumer transitions, ZhangY, Lincoln University, Plant & Food Research
2022, Food consumer transitions, ZhangY, Lincoln University, Plant & Food Research
2022, Food consumer transitions, ZhangY, Lincoln University, Plant & Food Research

Sun, P., Zhang, Y., Zhang, Y., Feng, Z., Lee, S. J., & Serventi, L. (2022). Antimicrobial activity of tofu whey and steam blanching pea water for enhancement of shelf-life of 3D printed mashed potatoes. Food Bioscience, 50. https://doi.org/10.1016/j.fbio.2022.102049

2022, Food consumer transitions, ZhangY, Lincoln University, Plant & Food Research
2022, Food consumer transitions, ZhangY, Lincoln University, Plant & Food Research
2022, Food consumer transitions, ZhangY, Lincoln University, Plant & Food Research

Xu, L., Yu, Q., Wang, M., Xu, S., Shi, X., Zhao, X., Yang, J., Xie, X., Gao, J., & Zhang, Y. (2022). Soil mineral nitrogen regulation by a novel porous material in structurally degraded soils. Journal of the Science of Food and Agriculture, 102(14), 6285–6292. https://doi.org/10.1002/jsfa.11977

2022, Food consumer transitions, ZhangY, Lincoln University, Plant & Food Research
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