Jian-Sheng Meng

EFFECT OF SSB (SUPERHEATED STEAM BLANCHING) TIME AND DRYING TEMPERATURE ON HOT AIR IMPINGEMENT DRYING KINETICS AND QUALITY ATTRIBUTES OF YAM SLICES

Zhen-jiang Gao, Hongwei Xiao, Wen-Xia Yang, 2012 .

Effects of ripening stage on physicochemical properties, drying kinetics, pectin polysaccharides contents and nanostructure of apricots.

Z. Pan, Zhen-jiang Gao, Hongwei Xiao, 2019, Carbohydrate polymers.

Prediction of energy and exergy of mushroom slices drying in hot air impingement dryer by artificial neural network

Zhen-jiang Gao, Hui Wang, Hongwei Xiao, 2020, Drying Technology.

Effects of vacuum-steam pulsed blanching on drying kinetics, colour, phytochemical contents, antioxidant capacity of carrot and the mechanism of carrot quality changes revealed by texture, microstructure and ultrastructure.

P. P. Sutar, Hui Wang, Hongwei Xiao, 2020, Food chemistry.

Vacuum-steam pulsed blanching (VSPB) enhances drying quality, shortens the drying time of gingers by inactivating enzymes, altering texture, microstructure and ultrastructure

Hui Wang, Zhian Zheng, Hongwei Xiao, 2021, LWT.