Zhili Pan

Influence of three types of freezing methods on physicochemical properties and digestibility of starch in frozen unfermented dough

Yong Yang, Shuaishuai Zheng, Zhen Li et al. · Food Hydrocolloids · 2021 · 86 citations

Physicochemical Properties, Food Physic, Frozen Unfermented Dough +3

Effects of <scp>ZnO</scp> nanoparticle‐coated packaging film on pork meat quality during cold storage

Biao Suo, Huarong Li, Yuexia Wang et al. · Journal of the Science of Food and Agriculture · 2016 · 62 citations

Effects of freezing treatments on the quality of frozen cooked noodles

Zhili Pan, Zhongmin Huang, Jingyi Ma et al. · Journal of Food Science and Technology · 2019 · 45 citations · Full text

Food Preservation, Frozen Cooked Noodles, Food Quality

Effect of hydrocolloids on the energy consumption and quality of frozen noodles

Zhili Pan, Zhilu Ai, Tao Wang et al. · Journal of Food Science and Technology · 2016 · 36 citations · Full text

Energy Consumption, Food Physic, Frozen Noodles +4

A Comparative Study of Different Freezing Methods on Water Distribution, Retrogradation, and Digestion Properties of Liangpi (Starch Gel Food)

Shuaishuai Zheng, Yong Yang, Zhen Li et al. · Starch - Stärke · 2022 · 27 citations

Food Chemistry, Materials Science, Starch Gel Food +15