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Food Chemistry: X|July 29, 2024
Effect of electrohydrodynamic (EHD) drying on active ingredients, textural properties and moisture distribution of yam (Dioscorea opposita)Jie Zhang, Changjiang Ding, Jingli Lu, et al.
Ultrasonics Sonochemistry|September 10, 2025
Comprehensive analysis of ultrasound-assisted electrohydrodynamic technology on drying characteristics, quality attributes, and volatile profiles of yam (Dioscorea opposita)Wurile Bai, Changjiang Ding, Jingli Lu, et al.
Foods (Basel, Switzerland)|November 9, 2024
Effects of Discharge Parameters on the Thawing Characteristics and Physicochemical Properties of Beef in a Dielectric Barrier Discharge (DBD) SystemJie Zhang, Rui Zhao, Yaming Zhang, et al.
Current Research in Food Science|September 25, 2024
Influence of electrohydrodynamics on the drying characteristics, microstructure and volatile composition of apricot abalone mushroom (Pleurotus eryngii)Peng Guan, Changjiang Ding, Jingli Lu, et al.
Ultrasonics Sonochemistry|December 15, 2024
Effects of ultrasound-assisted plasma-activated water pretreatment combined with electrohydrodynamics on drying characteristics, active ingredients and volatile components of yam (Dioscorea opposita)Wurile Bai, Peng Guan, Jiaqi Liu, et al.
Food Chemistry: X|January 17, 2024
Study on the thawing characteristics of beef in ultrasound combined with plasma-activated waterHuixin Wang, Changjiang Ding, Jingli Lu, et al.
Food Chemistry: X|December 25, 2023
Influence of electrohydrodynamics on the drying characteristics and volatile components of iron stick yamJie Zhang, Changjiang Ding, Jingli Lu, et al.
Food Research International (Ottawa, Ont.)|March 7, 2026
Volatile odor characterization of electrohydrodynamically (EHD) dried garlic products based on HS-GC-IMS and HS-SPME-GC-MSPeng Guan, Wei Zuo, Zhiqing Song, et al.
Food Chemistry: X|October 2, 2023
Influence of electrohydrodynamics on the drying characteristics and physicochemical properties of garlicBingyang Han, Changjiang Ding, Yun Jia, et al.
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