Min Zhang
0000-0001-8107-5212
166 papers found
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Third International Food Drying Workshop/1st Fresh Food Processing and Preservation Workshop, Wuxi, China, July 6–7, 2016
Effects of malondialdehyde-induced protein modification on water functionality and physicochemical state of fish myofibrillar protein gel
Low oil French fries produced by combined pre-frying and pulsed-spouted microwave vacuum drying method
Influence of Linoleic Acid-Induced Oxidative Modification on Gel Properties of Myofibrillar Protein from Silver Carp (Hypophthalmichthys molitrix) Muscle
Recent advances in pressure modification-based preservation technologies applied to fresh fruits and vegetables
Infusion of CO2 in a solid food: A novel method to enhance the low-frequency ultrasound effect on immersion freezing process
Effect of microwave air spouted drying arranged in two and three-stages on the drying uniformity and quality of dehydrated carrot cubes
Effects of deodorization on the physicochemical index and volatile compounds of purple sweet potato anthocyanins (PSPAs)
Drying kinetics and product quality of green soybean under different microwave drying methods
Gelation properties of myofibrillar protein under malondialdehyde-induced oxidative stress: Gelation properties of myofibrillar protein
Quality of restructured cookies made from old stalks ofAsparagus officinalisusing various drying methods
Recent Developments in Novel Freezing and Thawing Technologies Applied to Foods
Rheological, Textural and Flavour Properties of Yellow Mustard Sauce as Affected by Modified Starch, Xanthan and Guar Gum
Effect of different dielectric drying methods on the physic-chemical properties of a starch–water model system
Evaluation of heating uniformity in radio frequency heating systems using carrot and radish
Effect of ultrasound-assisted freezing on the physico-chemical properties and volatile compounds of red radish
The principles of ultrasound and its application in freezing related processes of food materials: A review
Recent Development in 3D Food Printing
Recent Developments in Smart Freezing Technology Applied to Fresh Foods
Effects of ultrasound and microwave pretreatments on the ultrafiltration desalination of salted duck egg white protein
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