Mo Zhou

发表

Evaluation of browning ratio in an image analysis of apple slices at different stages of instant controlled pressure drop-assisted hot-air drying (AD-DIC).

Linyan Zhou, Mo Zhou, Xinye Wu, 2017, Journal of the science of food and agriculture.

Impact of pectin characteristics on lipid digestion under simulated gastrointestinal conditions: Comparison of water-soluble pectins extracted from different sources

Jiaxin Chen, A. Richel, Jinfeng Bi, 2021 .

Understanding the caking behavior of amorphous jujube powder by powder rheometer

Jinfeng Bi, Xinye Wu, Jian Lyu, 2019, LWT.

Freezing as pretreatment in instant controlled pressure drop (DIC) texturing of dried carrot chips: Impact of freezing temperature

Jinfeng Bi, Xinye Wu, Jianing Liu, 2018 .

Characterization of water status and water soluble pectin from peaches under the combined drying processing.

Jinfeng Bi, Xuan Liu, Jian Lyu, 2019, International journal of biological macromolecules.

Enhancive effect of instant controlled pressure drop (DIC) pre-treatment on pectin extractability from peach pomace

Jiaxin Chen, Jinfeng Bi, Mo Zhou, 2022, Food Hydrocolloids.

Characteristics of cell wall pectic polysaccharides affect textural properties of instant controlled pressure drop dried carrot chips derived from different tissue zone.

Jinfeng Bi, Xinye Wu, Jianing Liu, 2019, Food chemistry.

Engineering Texture Properties of Instant Controlled Pressure Drop (DIC) Dried Carrot Chips via Modulating Osmotic Conditions

Jinfeng Bi, Xinye Wu, Jian Lyu, 2018, Food and Bioprocess Technology.

Structural and health functionality of dried goji berries as affected by coupled dewaxing pre-treatment and hybrid drying methods

Jinfeng Bi, Xinye Wu, Qinqin Chen, 2018 .

Combined effects of sodium carbonate pretreatment and hybrid drying methods on the nutritional and antioxidant properties of dried Goji berries

Jinfeng Bi, Xinye Wu, Qinqin Chen, 2018, Proceedings of 21th International Drying Symposium.

Identification of phenolic compounds and antioxidant activity of guava dehydrated by different drying methods

Jinfeng Bi, Xuan Liu, Xinye Wu, 2020, Drying Technology.

Drying of Garlic Slices (Allium Sativum L.) and its Effect on Thiosulfinates, Total Phenolic Compounds and Antioxidant Activity During Infrared Drying

Jinfeng Bi, Linyan Zhou, Xinye Wu, 2017 .

Towards understanding the enhancement of moisture diffusion during intermediate-infrared drying of peach pomace based on the glass transition theory

Jinfeng Bi, Jian Lyu, Xuan Li, 2019, Innovative Food Science & Emerging Technologies.

Determination of phenolic compounds and antioxidant activities from peel, flesh, seed of guava (Psidium guajava L.)

Jinfeng Bi, Xuan Liu, Xinye Wu, 2018, Electrophoresis.

Impacts of thermal and non-thermal processing on structure and functionality of pectin in fruit- and vegetable- based products: A review.

M. Dekker, D. Mcclements, Jinfeng Bi, 2020, Carbohydrate polymers.

Synergistic inhibition of colon cancer cell growth by a combination of atorvastatin and phloretin.

Jinkai Zheng, Jinfeng Bi, Xinye Wu, 2017, Oncology letters.

Effect of high pressure homogenization combined with juice ratio on water-soluble pectin characteristics, functional properties and bioactive compounds in mixed juices

Jinfeng Bi, Urszula Trych, Krystian Marszałek, 2020 .

Change of the rheological properties of mango juice by high pressure homogenization

Jinfeng Bi, Linyan Zhou, Xuan Liu, 2017 .

Degradation kinetics of cyanidin 3-O-glucoside and cyanidin 3-O-rutinoside during hot air and vacuum drying in mulberry (Morus alba L.) fruit: A comparative study based on solid food system.

Jinfeng Bi, Xinye Wu, Qinqin Chen, 2017, Food chemistry.

Degradation kinetics of total phenolic compounds, capsaicinoids and antioxidant activity in red pepper during hot air and infrared drying process

Jinfeng Bi, Linyan Zhou, Xinye Wu, 2016 .

Glass Transition and State Diagram for Jujube Powders With and Without Maltodextrin Addition

Jinfeng Bi, Linyan Zhou, Xinye Wu, 2017, Food and Bioprocess Technology.

Texture improvement and deformation inhibition of hot air-dried apple cubes via osmotic pretreatment coupled with instant control pressure drop (DIC)

Jinfeng Bi, Xinye Wu, Qinqin Chen, 2019, LWT.

Comparative study on physicochemical properties of thirteen peach gums from different varieties

Jinfeng Bi, Xuan Liu, Xinye Wu, 2023, Scientia Horticulturae.

Change of microbial and quality attributes of mango juice treated by high pressure homogenization combined with moderate inlet temperatures during storage

Jinfeng Bi, Linyan Zhou, Xuan Liu, 2016 .

Hot air drying and freeze drying pre‐treatments coupled to explosion puffing drying in terms of quality attributes of mango, pitaya, and papaya fruit chips

Linyan Zhou, Jian Lyu, Jianyong Yi, 2017 .

Impacts of Explosion Puffing Drying Combined with Hot-Air and Freeze Drying on the Quality of Papaya Chips

Xuan Liu, Jian Lyu, Jianyong Yi, 2017 .

Improving of texture and rehydration properties by ultrasound pretreatment for infrared-dried shiitake mushroom slices

Qinqin Chen, Jianyong Yi, Mo Zhou, 2019 .

Kinetic modelling of non-enzymatic browning and changes of physio-chemical parameters of peach juice during storage

Linyan Zhou, Xuan Liu, Xinye Wu, 2018, Journal of Food Science and Technology.

Physicochemical, rheological properties and in vitro hypoglycemic activities of polysaccharide fractions from peach gum.

Jiaxin Chen, Mo Zhou, Jin-feng Bi, 2022, Carbohydrate polymers.

Structural conversion of pectin fractions during heat processing in relation to the ability of inhibiting lipid digestion: A case study of hawthorn pectin

Jiaxin Chen, A. Richel, Xuan Liu, 2021 .

Effect of high pressure homogenization on mixed juice stability, rheology, physicochemical properties and microorganism reduction

C. Wellala, Xuan Liu, Jian Lyu, 2020, Journal of Food Science and Technology.

Evaluation of sensory, textural, and nutritional attributes of shiitake mushrooms ( Lentinula edodes ) as prepared by five types of drying methods

Xinye Wu, Jianyong Yi, Mo Zhou, 2019, Journal of food process engineering.

Antioxidant profile of thinned young and ripe fruits of Chinese peach and nectarine varieties

Xinye Wu, Jian Lyu, Chongting Guo, 2020 .

Evaluation of browning ratio in an image analysis of apple slices at different stages of instant controlled pressure drop-assisted hot-air drying (AD-DIC).

Xueyuan Wang, Linyan Zhou, Xuan Liu, 2017, Journal of the science of food and agriculture.