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Foods (Basel, Switzerland)|December 17, 2024
The Effect of High-Pressure Processing on the Copigmentation and Storage Stability of Polyphenols with Anthocyanin MonomersYuxuan Sun, Fang Huang, Yan Chen, et al.Ultrasonics Sonochemistry|May 4, 2020
The effect of high-power ultrasound on the rheological properties of strawberry pulpLei Chen, Liyi Chen, Kun Zhu, et al.Foods (Basel, Switzerland)|February 26, 2020
Comparison of High Hydrostatic Pressure, Ultrasound, and Heat Treatments on the Quality of Strawberry-Apple-Lemon Juice BlendXiaoping Feng, Zhongyu Zhou, Xiaoqiong Wang, et al.Ultrasonics Sonochemistry|September 21, 2019
Effects of combination treatments of lysozyme and high power ultrasound on the Salmonella typhimurium inactivation and quality of liquid whole eggXiufang Bi, Xiaoqiong Wang, Yan Chen, et al.International Journal of Biological Macromolecules|July 31, 2024
Preparation and characterization of Iturin A/chitosan microcapsules and their application in post-harvest grape preservationZhemin Li, Xiufang Bi, Xinyao Xie, et al.Food Chemistry|March 27, 2026
Fabrication and physicochemical characterization of Litsea cubeba essential oil nanoemulsion/chitosan composite films for yak butter preservationQingya Zhang, Yuanyuan Peng, Zhenyu Liu, et al.Journal of Food Protection|May 15, 2018
Inactivation of Escherichia coli by Ultrasound Combined with NisinZuwen Wang, Xiufang Bi, Rui Xiang, et al.RSC Advances|May 6, 2022
Effects of high pressure processing (HPP) on microorganisms and the quality of mango smoothies during storageXiufang Bi, Zhongyu Zhou, Tingting Qin, et al.Food Chemistry|October 16, 2021
Structural studies and molecular dynamic simulations of polyphenol oxidase treated by high pressure processingHengle Zhou, Fuhai Wang, Huihui Niu, et al.Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|May 2, 2022
Effects of different antioxidants combined with high hydrostatic pressure on the color and anthocyanin retention of a blueberry juice blend during storageNan Ning, Xiaoqiong Wang, Jiarou Li, et al.Pageof 4