Effect of multi-mode dual-frequency ultrasound irradiation on the degradation of waxy corn starch in a gelatinized state

Baoguo Xu, Aiqing Ren, Jianan Chen, +7

Food Hydrocolloids

SonoelectrochemistrySonochemistryWaxy Corn StarchFood EngineeringGelatinized State +1

Effect of sodium chloride solution on quality of 3D-printed samples molded using wheat starch gel

Luyao Zheng, Aiqing Ren, Rui Liu, +3

Food Hydrocolloids

Materials Science3D-printed SamplesEdible FilmEngineeringEdible Packaging +8

Effect of Various Pretreatments on Quality Attributes of Vacuum-Fried Shiitake Mushroom Chips

Aiqing Ren, Siyi Pan, LI Wei-rong, +2

Journal of Food Quality

Food ChemistryMeat PackagingQuality AttributesMoisture ContentFood Analysis +11

Effects of different proteins and maltodextrin combinations as wall material on the characteristics of Cornus officinalis flavonoids microcapsules

Mengyue Zhao, Weiwei Cao, Linlin Li, +8

Frontiers in Nutrition

Drying characteristics and quality of Chinese yam by multiphase microwave drying based on fractal theory

Xing Ren, Linlin Li, Junliang Chen, +7

Drying Technology

Multiphase MicrowaveChinese YamFractal TheoryFood PhysicMechanical Engineering +1

Facile Fabrication of Anthocyanin-Nanocellulose Hydrogel Indicator Label for Intelligent Evaluation of Minced Pork Freshness

Xiangyong Meng, Qinqin Shen, Teng Song, +4

Foods

Changes and relationships of viscoelastic and physical properties of Chinese yam during a novel multiphase microwave drying process

Linlin Li, Xing Ren, Junliang Chen, +5

LWT

EngineeringMechanical EngineeringThermal ProcessingSoft MatterPhysical Properties +15

Physicochemical, Pasting Properties and In Vitro Starch Digestion of Chinese Yam Flours as Affected by Microwave Freeze-Drying

Linlin Li, Junliang Chen, Danqi Bai, +5

Foods

Food ChemistryYam StarchFood PackagingVitro Starch DigestionFood Physic +10

Reducing the oil absorption and tailoring starch properties in banana slices by integrated ultrasound in infrared frying

Menglin Sun, Ya Su, Ying Chen, +3

Innovative Food Science & Emerging Technologies

PRESSED TENDERLOIN STEAK QUALITY AS INFLUENCED BY ANATOMICAL LOCATION, STORAGE TIME AND INTERNAL TEMPERATURE PRIOR TO COOKING

James E. Roberts, R. A. Field, Aiqing Ren, +1

Journal of Food Science

Animal PhysiologyNutritionStorage TimeSteak LocationInternal Temperature +7