Author

Hai‐long Zhang

Observed name: Hai-long Zhang

Institution: Wuhan Polytechnic University

Observed institution: Wuhan Polytechnic University

ORCID: 0009-0001-3347-7580

Observed ORCID: 0009-0001-3347-7580

OpenAlex ID: A5075302729

Lipid concomitant γ‐oryzanol decreased oil absorbency of French fries by changing the microstructure of French fries and physical properties of frying oil

2023 · Hai‐long Zhang, Zhi‐xian Wang, et al. · Journal of the Science of Food and Agriculture · 6

Gluten fractions unevenly altered the digestion and physical properties of wheat starch-lauric acid system under non-alkaline/alkaline conditions

2024 · Jing Sun, Meng-yao Lv, et al. · International Journal of Food Science & Technology · 1

Mitigating degradation of frying oil and oil absorption of French fries caused by α-tocopherol and γ-oryzanol incorporation into rice bran oil

2026 · Hai-long Zhang, Meng-qing Xu, et al. · Food Chemistry X

Author response for "Gluten fractions unevenly altered the digestion and physical properties of wheat starch‐lauric acid system under non‐alkaline/alkaline conditions"

2024 · Jing Sun, Meng‐yao Lv, et al. · Publons reviews and discussion

Works count: 4

Citation count: 7

H-index: 1

I10-index: