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Critical Reviews in Food Science and Nutrition|March 8, 2018
Recent developments in intelligent packaging for enhancing food quality and safetyMuhammad Sohail, Da-Wen Sun, Zhiwei ZhuUltrasonics Sonochemistry|September 13, 2019
Effects of multi-frequency ultrasound on freezing rates and quality attributes of potatoesZhiwei Zhu, Peizhi Zhang, Da-Wen SunCritical Reviews in Food Science and Nutrition|January 1, 2019
Effects of pretreatments on quality attributes of long-term deep frozen storage of vegetables: a reviewXiming Zhan, Zhiwei Zhu, Da-Wen SunFood Chemistry|August 27, 2022
Ca2+ATPase enzyme activities and lipid and protein oxidations of grass carp (Ctenopharyngodon idellus) stored at 4 °C for 30 min under electromagnetic fieldsSwati Mahato, Da-Wen Sun, Zhiwei ZhuFood Chemistry|March 17, 2022
Visualization and quantification of content and hydrogen bonding state of water in apple and potato cells by confocal Raman microscopy: A comparison studyDongmei Li, Zhiwei Zhu, Da-Wen SunACS Applied Materials & Interfaces|March 10, 2023
Infusing Silicone and Camellia Seed Oils into Micro-/Nanostructures for Developing Novel Anti-Icing/Frosting Surfaces for Food Freezing ApplicationsZhiwei Zhu, Hui Liang, Da-Wen SunCritical Reviews in Food Science and Nutrition|November 4, 2020
Pressure-related cooling and freezing techniques for the food industry: fundamentals and applicationsZhiwei Zhu, Tian Li, Da-Wen SunFood Chemistry|August 9, 2020
Impacts of high pressure assisted freezing on the denaturation of polyphenol oxidaseLina Cheng, Zhiwei Zhu, Da-Wen SunFood Chemistry|December 15, 2023
Deep eutectic solvents (DESs) films based on gelatin as active packaging for moisture regulation in fruit preservationHongchen Wan, Zhiwei Zhu, Da-Wen SunFood Chemistry|November 23, 2021
Development of natural deep eutectic solvents (NADESs) as anti-freezing agents for the frozen food industry: Water-tailoring effects, anti-freezing mechanisms and applicationsYou Tian, Da-Wen Sun, Zhiwei ZhuPageof 167