Jian-Sheng Meng

Effects of vacuum-steam pulsed blanching on drying kinetics, colour, phytochemical contents, antioxidant capacity of carrot and the mechanism of carrot quality changes revealed by texture, microstructure and ultrastructure

Hui Wang, Xiao-Ming Fang, Parag Prakash Sutar et al. · Food Chemistry · 2020 · 157 citations

Agriculture, Food Science, Food Analysis +15

Effects of ripening stage on physicochemical properties, drying kinetics, pectin polysaccharides contents and nanostructure of apricots

Lizhen Deng, Zhongli Pan, Qian Zhang et al. · Carbohydrate Polymers · 2019 · 117 citations

Agriculture, Biochemistry, Food Science +14

Prediction of energy and exergy of mushroom slices drying in hot air impingement dryer by artificial neural network

Ziliang Liu, Junwen Bai, Shuxi Wang et al. · Drying Technology · 2019 · 79 citations

Engineering, Mechanical Engineering, Food Engineering +12

Vacuum-steam pulsed blanching (VSPB) enhances drying quality, shortens the drying time of gingers by inactivating enzymes, altering texture, microstructure and ultrastructure

Hui Wang, Jian-Sheng Meng, Vijaya Raghavan et al. · LWT · 2021 · 44 citations · Full text

Agriculture, Food Science, Horticultural Sciences +17