Chao Zhang

Ultrasound-assisted immersion freezing accelerates the freezing process and improves the quality of common carp (Cyprinus carpio) at different power levels

Qinxiu Sun, Xinxin Zhao, Chao Zhang et al. · LWT · 2019 · 138 citations

Ultrasound-assisted Immersion Freezing, Common Carp, Ultrasound +1

Ultrasound-assisted thawing accelerates the thawing of common carp (Cyprinus carpio) and improves its muscle quality

Qinxiu Sun, Baohua Kong, Shucheng Liu et al. · LWT · 2021 · 103 citations

Engineering, Ultrasound-assisted Thawing, Physiology +7

Changes in protein oxidation, structure, and thermal stability of chicken breast subjected to ultrasound-assisted immersion freezing during frozen storage

Chao Zhang, Yuexin Li, Xiufang Xia et al. · Food Chemistry · 2022 · 101 citations

Biochemistry, Natural Sciences, Protein Engineering +7

Impact of spice extracts on the formation of biogenic amines and the physicochemical, microbiological and sensory quality of dry sausage

Qinxiu Sun, Xinxin Zhao, Hongsheng Chen et al. · Food Control · 2018 · 94 citations

Food Chemistry, Meat Packaging, Food Analysis +9

Effects of ultrasound-assisted immersion freezing on the muscle quality and physicochemical properties of chicken breast

Chao Zhang, Qinxiu Sun, Qian Chen et al. · International Journal of Refrigeration · 2020 · 51 citations

Animal Physiology, Engineering, Physiology +6