Low frequency ultrasound pretreatment of carrot slices: Effect on the moisture migration and quality attributes by intermediate-wave infrared radiation drying

Lin Wang, Baoguo Xu, Benxi Wei, +1

Ultrasonics Sonochemistry

Water MigrationFood PackagingEngineeringFood AnalysisAgricultural Economics +16

Effect of multi-mode dual-frequency ultrasound pretreatment on the vacuum freeze-drying process and quality attributes of the strawberry slices

Baoguo Xu, Jianan Chen, Essodézam Sylvain Tiliwa, +6

Ultrasonics Sonochemistry

NutritionQuality AttributesStrawberry SlicesFood AnalysisActive Antioxidant Components +8

Effect of multi-frequency power ultrasound (MFPU) treatment on enzyme hydrolysis of casein

Baoguo Xu, Jun Yuan, Lin Wang, +7

Ultrasonics Sonochemistry

Effect of multi-mode dual-frequency ultrasound irradiation on the degradation of waxy corn starch in a gelatinized state

Baoguo Xu, Aiqing Ren, Jianan Chen, +7

Food Hydrocolloids

SonoelectrochemistrySonochemistryWaxy Corn StarchFood EngineeringGelatinized State +1

Effect of pHs on dispersity of maize starch nanocrystals in aqueous medium

Benxi Wei, Xiuting Hu, Hongyan Li, +4

Food Hydrocolloids

Food ChemistryChemical EngineeringAqueous MediumEngineeringNanomaterials +6

Surface Chemical Compositions and Dispersity of Starch Nanocrystals Formed by Sulfuric and Hydrochloric Acid Hydrolysis

Benxi Wei, Xueming Xu, Zhengyu Jin, +1

PLoS ONE

Starch Nanocrystals FormedEngineeringColloidal NanocrystalsChemistryStable Suspensions +18

Disruption and molecule degradation of waxy maize starch granules during high pressure homogenization process

Benxi Wei, Canxin Cai, Baoguo Xu, +2

Food Chemistry

Chemical EngineeringAgricultural BiotechnologyStarch GranulesGrain QualityMolecule Degradation

Structural changes of chemically modified rice starch by one-step reactive extrusion

Canxin Cai, Benxi Wei, Yaoqi Tian, +4

Food Chemistry

Materials ScienceChemical EngineeringEngineeringStructural ChangesOne-step Reactive Extrusion +3

Multi-frequency power thermosonication treatments of clear strawberry juice: Impact on color, bioactive compounds, flavor volatiles, microbial and polyphenol oxidase inactivation

Baoguo Xu, Min Feng, Bimal Chitrakar, +5

Innovative Food Science & Emerging Technologies

Food ChemistryEngineeringClear Strawberry JuicePolyphenol Oxidase InactivationBiotechnology +6

Simultaneous saccharification and fermentation of broken rice: an enzymatic extrusion liquefaction pretreatment for Chinese rice wine production

Hongyan Li, Aiquan Jiao, Xueming Xu, +5

Bioprocess and Biosystems Engineering

BioenergyFood FermentationSimultaneous SaccharificationBroken RiceFood Bioprocessing +1