Zhenzhou Zhu

An overview of the traditional and innovative approaches for pectin extraction from plant food wastes and by-products: Ultrasound-, microwaves-, and enzyme-assisted extraction

Mirela Marić, Antonela Ninčević Grassino, Zhenzhou Zhu et al. · Trends in Food Science & Technology · 2018 · 625 citations

Plant Food Wastes, Enzyme-assisted Extraction, Engineering +7

Effect of extrusion on the anti-nutritional factors of food products: An overview

Nooshin Nikmaram, Sze Ying Leong, Mohamed Koubaa et al. · Food Control · 2017 · 257 citations

Nutrition, Food Products, Anti-nutritional Factors +7

Degradation of anthocyanins and polymeric color formation during heat treatment of purple sweet potato extract at different pH

Tian Jiang, Ying Mao, Lushan Sui et al. · Food Chemistry · 2018 · 177 citations

Food Chemistry, Chemical Engineering, Engineering +8

Microencapsulation of anthocyanins extracted from grape skin by emulsification/internal gelation followed by spray/freeze-drying techniques: Characterization, stability and bioaccessibility

Rui Zhang, Lan Zhou, Jia Li et al. · LWT · 2020 · 120 citations

Food Chemistry, Edible Film, Edible Packaging +6

HPLC-DAD-ESI-MS2 analytical profile of extracts obtained from purple sweet potato after green ultrasound-assisted extraction

Zhenzhou Zhu, Qingyan Guan, Mohamed Koubaa et al. · Food Chemistry · 2016 · 117 citations · Full text

Food Chemistry, Hplc-dad-esi-ms2 Analytical Profile, Green Ultrasound-assisted Extraction +9