Zhi�an Zheng

High-humidity hot air impingement blanching (HHAIB) enhances drying quality of apricots by inactivating the enzymes, reducing drying time and altering cellular structure

Lizhen Deng, Zhongli Pan, Arun S. Mujumdar et al. · Food Control · 2018 · 173 citations

Food Chemistry, Biomanufacturing, Engineering +6

High humidity hot air impingement blanching (HHAIB) enhances drying rate and softens texture of apricot via cell wall pectin polysaccharides degradation and ultrastructure modification

Lizhen Deng, Arun S. Mujumdar, Xuhai Yang et al. · Food Chemistry · 2018 · 141 citations

Biomanufacturing, Edible Packaging, Polysaccharide +2

Cold plasma enhances drying and color, rehydration ratio and polyphenols of wolfberry via microstructure and ultrastructure alteration

Yuhao Zhou, Sriram K. Vidyarthi, Chongshan Zhong et al. · LWT · 2020 · 131 citations

Food Chemistry, Biomanufacturing, Medicine +9

Improvement of drying efficiency and quality attributes of blueberries using innovative far-infrared radiation heating assisted pulsed vacuum drying (FIR-PVD)

Ziliang Liu, Long Xie, Magdalena Zielińska et al. · Innovative Food Science & Emerging Technologies · 2022 · 120 citations

Quality Attributes, Thermal Processing, Food Processing +5

Effects of high-humidity hot air impingement blanching (HHAIB) pretreatment on the change of antioxidant capacity, the degradation kinetics of red pigment, ascorbic acid in dehydrated red peppers during storage

Jun Wang, Xuhai Yang, Arun S. Mujumdar et al. · Food Chemistry · 2018 · 97 citations

Food Chemistry, Ascorbic Acid, Chemical Engineering +9