Lizhen Deng

Red pepper (<i>Capsicum annuum</i> L.) drying: Effects of different drying methods on drying kinetics, physicochemical properties, antioxidant capacity, and microstructure

Lizhen Deng, Xuhai Yang, Arun S. Mujumdar et al. · Drying Technology · 2017 · 254 citations

Food Chemistry, Red Pepper, Pvd Drying +11

Pulsed vacuum drying enhances drying kinetics and quality of lemon slices

Jun Wang, Chung Lim Law, Prabhat K. Nema et al. · Journal of Food Engineering · 2018 · 236 citations

Food Chemistry, Desiccation, Food Preservation +5

Cold plasma pretreatment enhances drying kinetics and quality attributes of chili pepper (Capsicum annuum L.)

Xiaolin Zhang, Chongshan Zhong, Arun S. Mujumdar et al. · Journal of Food Engineering · 2018 · 210 citations

Food Chemistry, Chili Pepper, Quality Attributes +7

High-humidity hot air impingement blanching (HHAIB) enhances drying quality of apricots by inactivating the enzymes, reducing drying time and altering cellular structure

Lizhen Deng, Zhongli Pan, Arun S. Mujumdar et al. · Food Control · 2018 · 173 citations

Food Chemistry, Biomanufacturing, Engineering +6

High humidity hot air impingement blanching (HHAIB) enhances drying rate and softens texture of apricot via cell wall pectin polysaccharides degradation and ultrastructure modification

Lizhen Deng, Arun S. Mujumdar, Xuhai Yang et al. · Food Chemistry · 2018 · 141 citations

Biomanufacturing, Edible Packaging, Polysaccharide +2