Mo Zhou

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

Linyan Zhou, Yunjing Guan, Jinfeng Bi et al. · LWT · 2017 · 129 citations

High Pressure Homogenization, Biomanufacturing, Mango Juice +6

Transformation of the endochitinase gene Chi67-1 in Clonostachys rosea 67-1 increases its biocontrol activity against Sclerotinia sclerotiorum

Zhan‐Bin Sun, Man‐Hong Sun, Mo Zhou et al. · AMB Express · 2017 · 95 citations · Full text

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

Mo Zhou, Qinqin Chen, Jinfeng Bi et al. · Food Chemistry · 2017 · 88 citations

Food Chemistry, Vacuum Drying, Hot Air +6

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

Mo Zhou, Jinfeng Bi, Jiaxin Chen et al. · Food Hydrocolloids · 2020 · 86 citations

Food Chemistry, Nutrition, Food Digestion +7

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

Linyan Zhou, Zhenzhen Cao, Jinfeng Bi et al. · International Journal of Food Science & Technology · 2016 · 80 citations

Food Chemistry, Agricultural Chemistry, Chemical Engineering +13