1. Revealing color change and drying mechanisms of pulsed vacuum steamed Cistanche deserticola through bioactive components, microstructural and starch gelatinization properties;Z Ai;Food Research International,2022
2. Mechanism of freezing treatment to improve the efficiency of hot air impingement drying of steamed Cistanche deserticola and the quality attribute of the dried product;Z Ai;Industrial Crops and Products,2023
3. Effects of hot-air microwave rolling blanching pretreatment on the drying of turmeric (Curcuma longa L.): Physiochemical properties and microstructure evaluation;N An;Food Chemistry,2023
4. Enhancing drying efficiency and quality of seed-used pumpkin using ultrasound, freeze-thawing and blanching pretreatments;E Chao;Food Chemistry,2022
5. The nanostructure of hemicellulose of crisp and soft Chinese cherry (Prunus pseudocerasus L.) cultivars at different stages of ripeness;F Chen;LWT -Food Science and Technology,2009