Revealing color change and drying mechanisms of pulsed vacuum steamed Cistanche deserticola through bioactive components, microstructural and starch gelatinization properties

Effects of vacuum-steam pulsed blanching on drying kinetics, colour, phytochemical contents, antioxidant capacity of carrot and the mechanism of carrot quality changes revealed by texture, microstructure and ultrastructure

Hui Wang, Xiao-Ming Fang, Parag Prakash Sutar et al. · Food Chemistry · 2020 · 157 citations

Agriculture, Food Science, Food Analysis +15

Effect of different pretreatments followed by hot-air and far-infrared drying on the bioactive compounds, physicochemical property and microstructure of mango slices

Longyang Yao, Liuping Fan, Zhenhua Duan · Food Chemistry · 2019 · 157 citations

Agriculture, Biochemistry, Food Science +14

Color Change Kinetics of American Ginseng (Panax quinquefolium) Slices During Air Impingement Drying

Hong‐Wei Xiao, Chung Lim Law, Da‐Wen Sun et al. · Drying Technology · 2014 · 152 citations

Agriculture, Food Science, Green Chemistry +12

EFFECT OF SSB (SUPERHEATED STEAM BLANCHING) TIME AND DRYING TEMPERATURE ON HOT AIR IMPINGEMENT DRYING KINETICS AND QUALITY ATTRIBUTES OF YAM SLICES

Hong‐Wei Xiao, Xuedong Yao, Wenxia Yang et al. · Journal of Food Process Engineering · 2011 · 150 citations

Agriculture, Food Science, Materials Engineering +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