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Min Zhang

Jiangnan University
Yangtze University
Zhejiang University

723

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17679

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Improving 3D/4D printing characteristics of natural food gels by novel additives: A review

2022 Food Hydrocolloids
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Convenient use of near-infrared spectroscopy to indirectly predict the antioxidant activitiy of edible rose (Rose chinensis Jacq "Crimsin Glory" H.T.) petals during infrared drying.

2022 Food Chemistry
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Nano-emulsion prepared by high pressure homogenization method as a good carrier for Sichuan pepper essential oil: Preparation, stability, and bioactivity

2022 Lwt - Food Science and Technology
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Reduction of oil uptake with osmotic dehydration and coating pre-treatment in microwave-assisted vacuum fried potato chips

2021 Food bioscience
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Fennel essential oil loaded porous starch-based microencapsulation as an efficient delivery system for the quality improvement of ground pork.

2021 International Journal of Biological Macromolecules
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Effect of sucrose and citric acid on the quality of explosion puffing dried yellow peach slices

2021 Drying Technology
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4D printing of lotus root powder gel: Color change induced by microwave

2021 Innovative Food Science and Emerging Technologies
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Citations (16)
Texture properties of microwave post-processed 3D printed potato snack with different ingredients and infill structure

2021
- Zhenbin Liu
- Min Zhang
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Pulse-spouted microwave freeze drying of raspberry: Control of moisture using ANN model aided by LF-NMR

2021 Journal of Food Engineering
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Microencapsulation of Sichuan pepper essential oil in soybean protein isolate-Sichuan pepper seed soluble dietary fiber complex coacervates

2021 Food Hydrocolloids
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