Liangzhen Zhang

Title: Innovations of Liangzhen Zhang in Bee Bread Technology

Introduction

Liangzhen Zhang is an accomplished inventor based in Xiamen, China. He has made significant contributions to the field of food technology, particularly in the development of bee bread. His innovative approach combines natural ingredients to enhance the nutritional value and preservation of bee products.

Latest Patents

Liangzhen Zhang holds a patent for a unique formulation titled "Bee bread containing astaxanthin and hydrophilic colloid and preparation method thereof." This invention features a bee bread that includes a base material, hydrophilic colloid, ethanol, and water. The preparation method ensures that the bee bread retains its nutritional properties over time. The inclusion of astaxanthin and hydrophilic colloid results in a product that boasts a long preservation time and minimal nutrient loss. Furthermore, bees fed with this specially formulated bread can experience increased royal jelly yield, a higher number of larvae, and an extended lifespan.

Career Highlights

Liangzhen Zhang is affiliated with Jimei University, where he continues to engage in research and development in the field of food science. His work not only contributes to academic knowledge but also has practical applications in beekeeping and nutrition.

Collaborations

Liangzhen Zhang collaborates with notable colleagues, including Hui Ni and Yuanfan Yang. Their combined expertise enhances the research and development efforts in their respective fields.

Conclusion

Liangzhen Zhang's innovative work in bee bread technology exemplifies the intersection of science and nature. His contributions are paving the way for advancements in nutrition and beekeeping practices.