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Review of the application of pulsed electric fields (PEF) technology for food processing in China

Food research international, 2020-11, Vol.137, p.109715-109715, Article 109715

2020

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Synergistic effects of ovalbumin/gum arabic complexes on the stability of emulsions exposed to environmental stress

Food hydrocolloids, 2015-05, Vol.47, p.14-20

2015

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Effects of aqueous chlorine dioxide treatment on enzymatic browning and shelf-life of fresh-cut asparagus lettuce ( Lactuca sativa L.)

Postharvest biology and technology, 2010-12, Vol.58 (3), p.232-238

2010

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Potential applications of pulsed electric field in the fermented wine industry

Frontiers in nutrition (Lausanne), 2022-11, Vol.9, p.1048632-1048632

2022

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Effect of ethanol adaption on the inactivation of Acetobacter sp. by pulsed electric fields

Innovative food science & emerging technologies, 2019-03, Vol.52, p.25-33

2019

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Multi-target antibacterial mechanism of eugenol and its combined inactivation with pulsed electric fields in a hurdle strategy on Escherichia coli

Food control, 2019-12, Vol.106, p.106742, Article 106742

2019

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Effect of fermentation temperature on the non-volatile components and in vitro hypoglycemic activity of Jinxuan black tea

Frontiers in nutrition (Lausanne), 2024-11, Vol.11

2024

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Modification of Ovalbumin by Maillard Reaction: Effect of Heating Temperature and Different Monosaccharides

Frontiers in nutrition (Lausanne), 2022-05, Vol.9, p.914416-914416

2022

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Editorial: Rising stars in nutrition and food science technology: application of emerging technologies in the food industry

Frontiers in nutrition (Lausanne), 2023-06, Vol.10, p.1225703

2023

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Purification of Camellia Oil by Inorganic Ceramic Membrane

Foods, 2022-11, Vol.11 (22), p.3644

2022

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Research Progress on the Effect and Mechanism of Tea Products with Different Fermentation Degrees in Regulating Type 2 Diabetes Mellitus

Foods, 2024-01, Vol.13 (2), p.221

2024

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Ultrasonic-Assisted Dual-Alkali Pretreatment and Enzymatic Hydrolysis of Sugarcane Bagasse Followed by Candida tropicalis Fermentation to Produce Xylitol

Frontiers in nutrition (Lausanne), 2022-05, Vol.9, p.913106-913106

2022

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Physicochemical properties, antioxidant and antiproliferative activities of polysaccharides from Morinda citrifolia L. (Noni) based on different extraction methods

International journal of biological macromolecules, 2020-05, Vol.150, p.114-121

2020

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Ovalbumin/gum arabic-stabilized emulsion: Rheology, emulsion characteristics, and Raman spectroscopic study

Food hydrocolloids, 2016-01, Vol.52, p.607-614

2016

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Characterization of some sucrose-based deep eutectic solvents and their effect on the solubility of piroxicam

Journal of molecular liquids, 2023-05, Vol.377, p.121556, Article 121556

2023

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Mechanism insights into the changes in activity and structure of cellular alcohol dehydrogenase in Acetobacter sp. after pulsed electric fields treatment

Innovative food science & emerging technologies, 2024-10, Vol.97, p.103826, Article 103826

2024

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The behavior of whey protein isolate-curcumin complex at the oil-water interface

Food hydrocolloids, 2023-12, Vol.145, p.109046, Article 109046

2023

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Revealing the synergistic antibacterial mechanisms of resveratrol (RES) and pulsed electric field (PEF) against Acetobacter sp

Food research international, 2024-12, Vol.197, p.115237, Article 115237

2024

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Effects of moderate dielectric barrier discharge (DBD) plasma treatment on the structure, antigenicity, and digestibility of casein

Food hydrocolloids, 2024-08, Vol.153, p.109973, Article 109973

2024

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Phosphorylation-Driven Production of d‑Allulose from d‑Glucose by Coupling with an ATP Regeneration System

Journal of agricultural and food chemistry, 2022-12, Vol.70 (49), p.15539-15547

2022

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Interfacial adsorption behavior of ovalbumin/ sodium carboxymethyl cellulose colloidal particles: The effects of preparation methods

Food hydrocolloids, 2021-11, Vol.120, p.106969, Article 106969

2021

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Effects of pulsed electric field-assisted treatment on the extraction, antioxidant activity and structure of naringin

Separation and purification technology, 2021-06, Vol.265, p.118480, Article 118480

2021

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Facile and sustainable synthesis of sugarcane-derived binderless self-supported porous carbon membrane for advanced electrode materials

Industrial crops and products, 2023-12, Vol.206, p.117701, Article 117701

2023

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Recent advances in physical/chemical methods as alternatives to SO2 for winemaking: Principles, challenges and perspectives

Innovative food science & emerging technologies, 2024-10, Vol.97, p.103839, Article 103839

2024

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Reconstruction of a Cofactor Self-Sufficient Whole-Cell Biocatalyst System for Efficient Biosynthesis of Allitol from d‑Glucose

Journal of agricultural and food chemistry, 2022-03, Vol.70 (12), p.3775-3784

2022

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Review of the application of pulsed electric fields (PEF) technology for food processing in China

Synergistic effects of ovalbumin/gum arabic complexes on the stability of emulsions exposed to environmental stress

Effects of aqueous chlorine dioxide treatment on enzymatic browning and shelf-life of fresh-cut asparagus lettuce ( Lactuca sativa L.)

Potential applications of pulsed electric field in the fermented wine industry

Effect of ethanol adaption on the inactivation of Acetobacter sp. by pulsed electric fields

Multi-target antibacterial mechanism of eugenol and its combined inactivation with pulsed electric fields in a hurdle strategy on Escherichia coli

Effect of fermentation temperature on the non-volatile components and in vitro hypoglycemic activity of Jinxuan black tea

Modification of Ovalbumin by Maillard Reaction: Effect of Heating Temperature and Different Monosaccharides

Editorial: Rising stars in nutrition and food science technology: application of emerging technologies in the food industry

Purification of Camellia Oil by Inorganic Ceramic Membrane

Research Progress on the Effect and Mechanism of Tea Products with Different Fermentation Degrees in Regulating Type 2 Diabetes Mellitus

Ultrasonic-Assisted Dual-Alkali Pretreatment and Enzymatic Hydrolysis of Sugarcane Bagasse Followed by Candida tropicalis Fermentation to Produce Xylitol

Physicochemical properties, antioxidant and antiproliferative activities of polysaccharides from Morinda citrifolia L. (Noni) based on different extraction methods

Ovalbumin/gum arabic-stabilized emulsion: Rheology, emulsion characteristics, and Raman spectroscopic study

Characterization of some sucrose-based deep eutectic solvents and their effect on the solubility of piroxicam

Mechanism insights into the changes in activity and structure of cellular alcohol dehydrogenase in Acetobacter sp. after pulsed electric fields treatment

The behavior of whey protein isolate-curcumin complex at the oil-water interface

Revealing the synergistic antibacterial mechanisms of resveratrol (RES) and pulsed electric field (PEF) against Acetobacter sp

Effects of moderate dielectric barrier discharge (DBD) plasma treatment on the structure, antigenicity, and digestibility of casein

Phosphorylation-Driven Production of d‑Allulose from d‑Glucose by Coupling with an ATP Regeneration System

Interfacial adsorption behavior of ovalbumin/ sodium carboxymethyl cellulose colloidal particles: The effects of preparation methods

Effects of pulsed electric field-assisted treatment on the extraction, antioxidant activity and structure of naringin

Facile and sustainable synthesis of sugarcane-derived binderless self-supported porous carbon membrane for advanced electrode materials

Recent advances in physical/chemical methods as alternatives to SO2 for winemaking: Principles, challenges and perspectives

Reconstruction of a Cofactor Self-Sufficient Whole-Cell Biocatalyst System for Efficient Biosynthesis of Allitol from d‑Glucose

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