Xiangzhen Ge

The phenolic compounds profile, quantitative analysis and antioxidant activity of four naked barley grains with different color

Xiangzhen Ge, Luzhen Jing, Kun Zhao et al. · Food Chemistry · 2020 · 189 citations

Food Chemistry, Agricultural Chemistry, Quantitative Analysis +5

The improving effects of cold plasma on multi-scale structure, physicochemical and digestive properties of dry heated red adzuki bean starch

Xiangzhen Ge, Huishan Shen, Chunyan Su et al. · Food Chemistry · 2021 · 188 citations

Multi-scale Structure, Digestive Properties, Cold Plasma +5

Active-intelligent film based on pectin from watermelon peel containing beetroot extract to monitor the freshness of packaged chilled beef

Zonglin Guo, Xiangzhen Ge, Weizheng Li et al. · Food Hydrocolloids · 2021 · 175 citations

Edible Film, Watermelon Peel, Beetroot Extract +10

Ultrasound-assisted thawing of frozen white yak meat: Effects on thawing rate, meat quality, nutrients, and microstructure

Zonglin Guo, Xiangzhen Ge, Lihua Yang et al. · Ultrasonics Sonochemistry · 2020 · 155 citations · Full text

Changes in structural, physicochemical, and digestive properties of normal and waxy wheat starch during repeated and continuous annealing

Chunyan Su, Ahmed S.M. Saleh, Bo Zhang et al. · Carbohydrate Polymers · 2020 · 130 citations

Food Chemistry, Digestive Properties, Continuous Annealing +6