Xi Zhou

pH-responsive double-layer indicator films based on konjac glucomannan/camellia oil and carrageenan/anthocyanin/curcumin for monitoring meat freshness

Xi Zhou, Xizhen Yu, Fei Xie et al. · Food Hydrocolloids · 2021 · 213 citations

Food Chemistry, Chemical Engineering, Meat Packaging +11

Emulsified blend film based on konjac glucomannan/carrageenan/ camellia oil: Physical, structural, and water barrier properties

Xi Zhou, Xinxiang Zong, Shanglong Wang et al. · Carbohydrate Polymers · 2020 · 122 citations

Chemical Engineering, Edible Film, Engineering +7

Effect of konjac glucomannan/carrageenan-based edible emulsion coatings with camellia oil on quality and shelf-life of chicken meat

Xi Zhou, Xinxiang Zong, Min Zhang et al. · International Journal of Biological Macromolecules · 2021 · 98 citations

Food Chemistry, Edible Film, Camellia Oil +7

Searching for flavor labels in food products: the influence of color-flavor congruence and association strength

Carlos Velasco, Xiaoang Wan, Klemens Knoeferle et al. · Frontiers in Psychology · 2015 · 75 citations · Full text

Nutrition, Flavoromics, Color Psychology +23

Antibacterial aerogels with nano‑silver reduced in situ by carboxymethyl cellulose for fresh meat preservation

Jingwen Yang, Xianhao Zhang, Lin Chen et al. · International Journal of Biological Macromolecules · 2022 · 66 citations

Carboxymethyl Cellulose, Fresh Meat Preservation, Antibacterial Aerogels +3