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Collaboration networkThis graph maps the connections between all the collaborators of {}'s publications listed on this page.
Each link represents a collaboration on the same publication. The thickness of the link represents the number of collaborations.
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Hold down the "Ctrl" key or the "⌘" key while clicking on the nodes to open the list of this person's publications.
Word cloudA word cloud is a visual representation of the most frequently used words in a text or a set of texts. The words appear in different sizes, with the size of each word being proportional to its frequency of occurrence in the text. The more frequently a word is used, the larger it appears in the word cloud. This technique allows for a quick visualization of the most important themes and concepts in a text.
In the context of this page, the word cloud was generated from the publications of the author {}. The words in this cloud come from the titles, abstracts, and keywords of the author's articles and research papers. By analyzing this word cloud, you can get an overview of the most recurring and significant topics and research areas in the author's work.
The word cloud is a useful tool for identifying trends and main themes in a corpus of texts, thus facilitating the understanding and analysis of content in a visual and intuitive way.
Saifan, A., Chen, S., Miao, H., Shen, Y., Yuan, L., Zhu, R., Zhai, M., Saleh, B., Zhao, S., Liu, Y., Liang, J., Zhang, C., & Yang, G. (2024). Data-driven modeling and optimization of a robotized multi-needle ultrasonic peen-forming process for 2024-T3 aluminum alloy. International Journal of Advanced Manufacturing Technology, 135, 827-849. External link
Teng, Z., Huang, X., Zhang, C., Liu, X., Li, Y., Wang, C.-, Liu, X., & Xie, F. (2024). Xanthan gum modulation of octenyl succinic anhydrate starch-based high internal phase emulsions: Characterization, rheological behavior, and 3D printing applications. Food Chemistry, 464, 141813-141813. External link
Zhang, R., Guan, M., Wang, Z., Li, M., Liu, X., Liu, X., Zhang, C., & Sun, Q. (2025). Calcium ion-enhanced physically double-crosslinked starch-sodium alginate hydrogels: A sustainable approach for improving the quality of thermally sterilized rice noodles. International Journal of Biological Macromolecules, 319, 145568 (11 pages). External link
Zhang, C., Wang, C.-S., Girard, M., Therriault, D., & Heuzey, M.-C. (2024). 3D printed protein/polysaccharide food simulant for dysphagia diet: Impact of cellulose nanocrystals. Food Hydrocolloids, 148(A), 109455 (15 pages). External link
Zeng, Y., Wang, J., Wei, S., Sun, J., Lei, P., Savaria, Y., & Zhang, C. (2024). Spatial Registration of Heterogeneous Sensors on Mobile Platforms. IEEE Transactions on Signal Processing, 72, 1839-1853. External link
Zhang, C. (2023). Three-Dimensional Printing of Protein/Polysaccharide Mixed Gel Systems for Food Applications [Ph.D. thesis, Polytechnique Montréal]. Available
Zhang, C., Wang, C.-S., Therriault, D., & Heuzey, M.-C. (2023). Processing and properties of aqueous protein/polysaccharide mixture-based inks for additive manufacturing. Additive Manufacturing, 78, 103844 (12 pages). External link
