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 · 185 citations

Agriculture, Biochemistry, Food Science +15

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 · 147 citations

Agriculture, Biochemistry, Food Science +14

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 · 139 citations

Agriculture, Food Science, Horticultural Sciences +14

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 · 132 citations

Agriculture, Food Science, Horticultural Sciences +16

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 · 98 citations

Agriculture, Biochemistry, Food Science +17