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Non‐thermal technologies and its current and future application in the food industry: a review

International journal of food science & technology, 2019-01, Vol.54 (1), p.1-13

2019

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Combined effect of microwave and ultrasonication treatments on the quality and stability of sugarcane juice during cold storage

International journal of food science & technology, 2019-08, Vol.54 (8), p.2563-2569

2019

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Physicochemical and rheological properties of interacted protein hydrolysates derived from tuna processing by‐products with sodium alginate

International journal of food science & technology, 2022-08, Vol.57 (8), p.5132-5143

2022

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Impact of high‐pressure treatments on enzyme activity of fruit‐based beverages: an overview

International journal of food science & technology, 2022-02, Vol.57 (2), p.801-815

2022

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High pressure‐based hurdle interventions for raw and processed meat: a clean‐label prospective

International journal of food science & technology, 2022-02, Vol.57 (2), p.816-826

2022

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Comparison of litchi polysaccharides extracted by four methods: composition, structure and in vitro antioxidant activity

International journal of food science & technology, 2020-03, Vol.55 (3), p.1343-1350

2020

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The efficiency and comparison of novel techniques for cell wall disruption in astaxanthin extraction from Haematococcus pluvialis

International journal of food science & technology, 2018-09, Vol.53 (9), p.2212-2219

2018

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Improving water retention of chicken breast meats by CaCl2 combined with pulsed electric fields

International journal of food science & technology, 2022-02, Vol.57 (2), p.791-800

2022

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Analysis of protein denaturation, and chemical visualisation, of frozen grass carp surimi containing soluble soybean polysaccharides

International journal of food science & technology, 2022-08, Vol.57 (8), p.5504-5513

2022

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Influence of different pulsed electric field strengths on the quality of the grapefruit juice

International journal of food science & technology, 2015-10, Vol.50 (10), p.2290-2296

2015

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Proteomics analysis reveals the inactivation mechanisms of Alicyclobacillus acidoterrestris spores by atmospheric cold plasma

International journal of food science & technology, 2023-12, Vol.58 (12), p.6243-6252

2023

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Preparation and characterisation of novelty food preservatives by Maillard reaction between ε‐polylysine and reducing sugars

International journal of food science & technology, 2019-05, Vol.54 (5), p.1824-1835

2019

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Ionic liquid as an effective solvent for cell wall deconstructing through astaxanthin extraction from Haematococcus pluvialis

International journal of food science & technology, 2019-02, Vol.54 (2), p.583-590

2019

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Thermosonication: a potential technique that influences the quality of grapefruit juice

International journal of food science & technology, 2015-05, Vol.50 (5), p.1275-1282

2015

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Preparation, characterisation and antioxidant activities of litchi (Litchi chinensis Sonn.) polysaccharides extracted by ultra‐high pressure

International journal of food science & technology, 2017-08, Vol.52 (8), p.1739-1750

2017

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Effects of pulsed electric fields pretreatment on the quality of jujube wine

International journal of food science & technology, 2019-11, Vol.54 (11), p.3109-3117

2019

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Membrane fatty acids composition and fluidity modification in Salmonella Typhimurium by culture temperature and resistance under pulsed electric fields

International journal of food science & technology, 2019-06, Vol.54 (6), p.2236-2245

2019

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Fermented vegetables in China: overview, novel processes, influencing factors, lactic acid bacteria and industrialisation status

International journal of food science & technology, 2024-07, Vol.59 (7), p.4420-4436

2024

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Repercussions of Lactiplantibacillus plantarum HYY‐DB9 and Levilactobacillus brevis GIM 1.773 on the degradation of nitrite, volatile compounds, and sensory assessment of traditional Chinese paocai

International journal of food science & technology, 2024-09, Vol.59 (9), p.6522-6532

2024

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The effect of ultraviolet modification of Acetobacter xylinum (CGMCC No. 7431) and the use of coconut milk on the yield and quality of bacterial cellulose

International journal of food science & technology, 2019-11, Vol.54 (11), p.3099-3108

2019

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Food research from China: a special issue for IJFST

International journal of food science & technology, 2016-10, Vol.51 (10), p.2149-2150

Zeng, Xin-An

2016

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Cinnamaldehyde inhibit Escherichia coli associated with membrane disruption and oxidative damage

Archives of microbiology, 2019-05, Vol.201 (4), p.451-458

2019

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A potential of ultrasound on minerals, micro-organisms, phenolic compounds and colouring pigments of grapefruit juice

International journal of food science & technology, 2015-05, Vol.50 (5), p.1144-1150

2015

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Impact of different lactic acid bacteria on nitrite degradation and quality of fermented carrot

International journal of food science & technology, 2024-09, Vol.59 (9), p.6501-6512

2024

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Recent developments in the application of alternative sterilisation technologies to meat products: A review

International journal of food science & technology, 2024-09, Vol.59 (9), p.5926-5937

2024

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Non‐thermal technologies and its current and future application in the food industry: a review

Combined effect of microwave and ultrasonication treatments on the quality and stability of sugarcane juice during cold storage

Physicochemical and rheological properties of interacted protein hydrolysates derived from tuna processing by‐products with sodium alginate

Impact of high‐pressure treatments on enzyme activity of fruit‐based beverages: an overview

High pressure‐based hurdle interventions for raw and processed meat: a clean‐label prospective

Comparison of litchi polysaccharides extracted by four methods: composition, structure and in vitro antioxidant activity

The efficiency and comparison of novel techniques for cell wall disruption in astaxanthin extraction from Haematococcus pluvialis

Improving water retention of chicken breast meats by CaCl2 combined with pulsed electric fields

Analysis of protein denaturation, and chemical visualisation, of frozen grass carp surimi containing soluble soybean polysaccharides

Influence of different pulsed electric field strengths on the quality of the grapefruit juice

Proteomics analysis reveals the inactivation mechanisms of Alicyclobacillus acidoterrestris spores by atmospheric cold plasma

Preparation and characterisation of novelty food preservatives by Maillard reaction between ε‐polylysine and reducing sugars

Ionic liquid as an effective solvent for cell wall deconstructing through astaxanthin extraction from Haematococcus pluvialis

Thermosonication: a potential technique that influences the quality of grapefruit juice

Preparation, characterisation and antioxidant activities of litchi (Litchi chinensis Sonn.) polysaccharides extracted by ultra‐high pressure

Effects of pulsed electric fields pretreatment on the quality of jujube wine

Membrane fatty acids composition and fluidity modification in Salmonella Typhimurium by culture temperature and resistance under pulsed electric fields

Fermented vegetables in China: overview, novel processes, influencing factors, lactic acid bacteria and industrialisation status

Repercussions of Lactiplantibacillus plantarum HYY‐DB9 and Levilactobacillus brevis GIM 1.773 on the degradation of nitrite, volatile compounds, and sensory assessment of traditional Chinese paocai

The effect of ultraviolet modification of Acetobacter xylinum (CGMCC No. 7431) and the use of coconut milk on the yield and quality of bacterial cellulose

Food research from China: a special issue for IJFST

Cinnamaldehyde inhibit Escherichia coli associated with membrane disruption and oxidative damage

A potential of ultrasound on minerals, micro-organisms, phenolic compounds and colouring pigments of grapefruit juice

Impact of different lactic acid bacteria on nitrite degradation and quality of fermented carrot

Recent developments in the application of alternative sterilisation technologies to meat products: A review

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