Yuanying Ni

Effects of extraction methods on the structural characteristics and functional properties of dietary fiber extracted from kiwifruit (Actinidia deliciosa)

Kunli Wang, Mo Li, Yuxiao Wang et al. · Food Hydrocolloids · 2020 · 242 citations

Dietary Fiber, Nutrition, Functional Properties +5

Quality evaluation and drying kinetics of shitake mushrooms dried by hot air, infrared and intermittent microwave–assisted drying methods

Qingfa Wang, Song Li, Xue Han et al. · LWT · 2019 · 158 citations

Food Chemistry, Health Sciences, Quality Evaluation +7

Using sensor and spectral analysis to classify botanical origin and determine adulteration of raw honey

Zhilin Gan, Yang Yang, Jing Li et al. · Journal of Food Engineering · 2016 · 137 citations

Biology, Plant Analysis, Food Authentication +7

Optimization of ultrasound-assisted extraction of okra (Abelmoschus esculentus (L.) Moench) polysaccharides based on response surface methodology and antioxidant activity

Kunli Wang, Mo Li, Xin Wen et al. · International Journal of Biological Macromolecules · 2018 · 118 citations

Engineering, Response Surface Methodology, Food Analysis +5

The effect of high hydrostatic pressure on the microbiological quality and physical–chemical characteristics of Pumpkin (Cucurbita maxima Duch.) during refrigerated storage

Chunli Zhou, Wei Liu, Jing Zhao et al. · Innovative Food Science & Emerging Technologies · 2013 · 112 citations

Shelf Life, Microbiological Quality, High Hydrostatic Pressure +11