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Food Research International (Ottawa, Ont.)|June 1, 2024
A new strategy to improve the quality of frozen chicken wings: High voltage electrostatic field combined with phosphorus-free water retaining agentJiangshan Qiao, Min Zhang, Dongbei Shen, et al.
Food Chemistry|March 16, 2026
A water-resistant bilayer film based on gliadin nanoparticles loaded with Pycnogenol for the preservation of thawed beefJiangshan Qiao, Min Zhang, Arun S Mujumdar, et al.
Comprehensive Reviews in Food Science and Food Safety|September 9, 2024
AI-based R&D for frozen and thawed meat: Research progress and future prospectsJiangshan Qiao, Min Zhang, Dayuan Wang, et al.
Meat Science|December 6, 2025
A novel strategy for quick-freezing/thawing of typical raw meat based on magnetic field and high voltage electrostatic fieldRui Hu, Min Zhang, Jiangshan Qiao, et al.
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