Jicheng Xu

Effects of nanoemulsion-based active coatings with composite mixture of star anise essential oil, polylysine, and nisin on the quality and shelf life of ready-to-eat Yao meat products

Qiong Liu, Min Zhang, Bhesh Bhandari et al. · Food Control · 2019 · 186 citations

Food Chemistry, Food Colloid, Meat Packaging +11

ZnO nanoparticles combined radio frequency heating: A novel method to control microorganism and improve product quality of prepared carrots

Jicheng Xu, Min Zhang, Bhesh Bhandari et al. · Innovative Food Science & Emerging Technologies · 2017 · 48 citations

Chemical Engineering, Zno Nanoparticles, Product Quality +9

Effect of ZnO nanoparticles combined radio frequency pasteurization on the protein structure and water state of chicken thigh meat

Jicheng Xu, Min Zhang, Ping Cao et al. · LWT · 2020 · 34 citations

Nanomedicine, Chemical Engineering, Zno Nanoparticles +8

Microorganisms control and quality improvement of stewed pork with carrots using ZnO nanoparticels combined with radio frequency pasteurization

Jicheng Xu, Min Zhang, Ping Cao et al. · Food Bioscience · 2019 · 26 citations

Meat Packaging, Engineering, Environmental Engineering +10

Improving storage quality of refrigerated steamed buns by mung bean starch composite coating enriched with nano‐emulsified essential oils

Kun Li, Min Zhang, Bhesh Bhandari et al. · Journal of Food Process Engineering · 2020 · 25 citations

Edible Film, Engineering, Mung Bean Starch +16