| Investigation on water status and distribution in broccoli and the effects of drying on water status using NMR and MRI methods F Xu, X Jin, L Zhang, XD Chen Food Research International 96, 191-197, 2017 | 215 | 2017 |
| 3D printing of cereal-based food structures containing probiotics L Zhang, Y Lou, MAI Schutyser Food structure 18, 14-22, 2018 | 163 | 2018 |
| Printability and physicochemical properties of microalgae-enriched 3D-printed snacks ZN Uribe-Wandurraga, L Zhang, MWJ Noort, MAI Schutyser, ... Food and Bioprocess Technology 13, 2029-2042, 2020 | 70 | 2020 |
| Digitalisation and Artificial Intelligence for sustainable food systems HJP Marvin, Y Bouzembrak, HJ Van der Fels-Klerx, C Kempenaar, ... Trends in Food Science & Technology 120, 344-348, 2022 | 61 | 2022 |
| Effect of baking conditions and storage on the viability of Lactobacillus plantarum supplemented to bread L Zhang, MA Taal, RM Boom, XD Chen, MAI Schutyser Lwt 87, 318-325, 2018 | 60 | 2018 |
| A study on Bifidobacterium lactis Bb12 viability in bread during baking L Zhang, S Huang, VK Ananingsih, W Zhou, XD Chen Journal of food engineering 122, 33-37, 2014 | 57 | 2014 |
| Controlled oleosome extraction to produce a plant-based mayonnaise-like emulsion using solely rapeseed seeds MJ Romero-Guzmán, N Köllmann, L Zhang, RM Boom, CV Nikiforidis Lwt 123, 109120, 2020 | 41 | 2020 |
| Gaining insight on spray drying behavior of foods via single droplet drying analyses MAI Schutyser, EM Both, I Siemons, EMJ Vaessen, L Zhang Drying Technology 37 (5), 525-534, 2019 | 38 | 2019 |
| Formulated food inks for extrusion-based 3D printing of personalized foods: a mini review Y Ma, L Zhang Current Opinion in Food Science 44, 100803, 2022 | 37 | 2022 |
| Survival of encapsulated Lactobacillus plantarum during isothermal heating and bread baking L Zhang, XD Chen, RM Boom, MAI Schutyser Lwt 93, 396-404, 2018 | 35 | 2018 |
| Maltodextrin improves physical properties and volatile compound retention of spray-dried asparagus concentrate JW Siccama, E Pegiou, L Zhang, R Mumm, RD Hall, RM Boom, ... LWT 142, 111058, 2021 | 34 | 2021 |
| Protein fortification of wheat bread using dry fractionated chickpea protein-enriched fraction or its sourdough Q Xing, K Kyriakopoulou, L Zhang, RM Boom, MAI Schutyser LWT 142, 110931, 2021 | 32 | 2021 |
| Arabinoxylans-enriched fractions: From dry fractionation of wheat bran to the investigation on bread baking performance L Zhang, A van Boven, J Mulder, J Grandia, XD Chen, RM Boom, ... Journal of cereal science 87, 1-8, 2019 | 32 | 2019 |
| Calcium-aggregated milk: a potential new option for improving the viability of lactic acid bacteria under heat stress S Huang, Y Yang, N Fu, Q Qin, L Zhang, XD Chen Food and bioprocess technology 7, 3147-3155, 2014 | 28 | 2014 |
| Predicting the extrudability of complex food materials during 3D printing based on image analysis and gray-box data-driven modelling Y Ma, MAI Schutyser, RM Boom, L Zhang Innovative Food Science & Emerging Technologies 73, 102764, 2021 | 26 | 2021 |
| The effect of partial replacement of maltodextrin with vegetable fibres in spray-dried white asparagus powder on its physical and aroma properties JW Siccama, E Pegiou, NM Eijkelboom, L Zhang, R Mumm, RD Hall, ... Food Chemistry 356, 129567, 2021 | 20 | 2021 |
| Thermal inactivation kinetics of β-galactosidase during bread baking L Zhang, XD Chen, RM Boom, MAI Schutyser Food chemistry 225, 107-113, 2017 | 18 | 2017 |
| Correlation between microorganisms and flavor of Chinese fermented sour bamboo shoot: Roles of Lactococcus and Lactobacillus in flavor formation C Chen, G Cheng, Y Liu, Y Yi, D Chen, L Zhang, X Wang, J Cao Food Bioscience 50, 101994, 2022 | 17 | 2022 |
| 3D printing of cereal-based food structures containing probiotics. Food Struct. 18, 14–22 L Zhang, Y Lou, MAI Schutyser | 16 | 2018 |
| Miniature bread baking as a timesaving research approach and mathematical modeling of browning kinetics L Zhang, A Putranto, W Zhou, RM Boom, MAI Schutyser, XD Chen Food and Bioproducts Processing 100, 401-411, 2016 | 16 | 2016 |
