Xin‐An Zeng

Combination of pulsed electric field and pH shifting improves the solubility, emulsifying, foaming of commercial soy protein isolate

Rui Wang, Lang‐Hong Wang, Qing‐Hui Wen et al. · Food Hydrocolloids · 2022 · 181 citations

Food Colloid, Engineering, Biotechnology +6

Combined effects of pulsed electric field and ultrasound on bioactive compounds and microbial quality of grapefruit juice

Rana Muhammad Aadil, Xin‐An Zeng, Zhong Han et al. · Journal of Food Processing and Preservation · 2017 · 111 citations · Full text

Food Chemistry, Microbial Quality, Health Sciences +13

High-pressure treatments for better quality clean-label juices and beverages: Overview and advances

Ume Roobab, Muhammad Asim Shabbir, Abdul Waheed Khan et al. · LWT · 2021 · 85 citations

High Hydrostatic Pressure, Engineering, Health Sciences +11

In Vitro Metabolic Stability of a Casein-Derived Dipeptidyl Peptidase-IV (DPP-IV) Inhibitory Peptide VPYPQ and Its Controlled Release from Casein by Enzymatic Hydrolysis

Lin Zheng, Qiongyao Xu, Lianzhu Lin et al. · Journal of Agricultural and Food Chemistry · 2019 · 83 citations

Influence of different pulsed electric field strengths on the quality of the grapefruit juice

Rana Muhammad Aadil, Xin‐An Zeng, Amjad Ali et al. · International Journal of Food Science & Technology · 2015 · 81 citations

Food Chemistry, Health Sciences, Total Phenolics +10