Ruixuan Zhao

Effect of high-intensity ultrasound on the structural, rheological, emulsifying and gelling properties of insoluble potato protein isolates

Ruixuan Zhao, Xinshuo Liu, Wei Liu et al. · Ultrasonics Sonochemistry · 2022 · 103 citations · Full text

Effects and mechanism of free amino acids on browning in the processing of black garlic

Pengli Liu, Xiaoming Lu, Ningyang Li et al. · Journal of the Science of Food and Agriculture · 2019 · 34 citations

Effects of particle size distribution of potato starch granules on rheological properties of model dough underwent multiple freezing-thawing cycles

Tongtong Zhou, Liang Zhang, Ruixuan Zhao et al. · Food Research International · 2022 · 34 citations

Potato Starch Granules, Particle Size Distribution, Rheological Properties +5

Relationship among gelatinization, retrogradation behavior, and impedance characteristics of potato starch

Wei Liu, Ruixuan Zhao, Qiannan Liu et al. · International Journal of Biological Macromolecules · 2022 · 28 citations

Food Chemistry, Biomanufacturing, Retrogradation Behavior +7

Chemical characterization and evaluation of the antioxidants in Chaenomeles fruits by an improved HPLC-TOF/MS coupled to an on-line DPPH-HPLC method

Minmin Zhang, Ruixuan Zhao, Siduo Zhou et al. · Journal of Environmental Science and Health Part C · 2018 · 22 citations

Antioxidant Quantification, Botany, Nutraceutical Ingredient +17