Research Projects
Lead the project2items: AmongPrefectural1items National1items
Paper Publications
- Zhang Qiu Qin,Tang Jing,Wu Ying Feng,Qian Cheng Yu,Qin Shan,Cai Zi Hang,Wang Hui,Xiao Hong Mei.Gelation of crocodile myofibrillar protein - x-carrageenan mixtures in two low-NaCl solution,FOOD CHEMISTRY,2024,445(Co corresponding author)
- Gao Lei,Zhang Hui,Wang Hui,Wang Tao,Li Aichao,Xiao Hongmei,Liu Yihao,Zheng Zhian.Effects of Different Varieties on Physicochemical Properties, Browning Characteristics, and Quality Attributes of Mume fructus (Wumei),FOODS,2024,13(9)(Participating authors)
- Zhang Jing-Shou,Chen Xian-Jun,Zielinska Sara,Sutar Parag Prakash,Li Suo-Bin,Deng Li-Zhen,Wang Hui,Chen Yu-Hang,Xiao Hong-Wei.An improved vacuum-steam pulsed blanching machine design and garlic scape blanching verified experiment,INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES,2023,87(Co corresponding author)
- Wang Hui,Zielinska Magdalena,An Kejing,Fang Xiao-Ming,Raghavan G. S. V.,Zhang Yue,Orsat Valerie,Xiao Hong-Mei,Xiao Hong-Wei.Effects of vacuum-steam pulsed blanching (VSPB) and storage on & beta;-carotene, color, total phenolics, antioxidant capacity and volatile profiles of dried carrots,LWT-FOOD SCIENCE AND TECHNOLOGY,2023,183(First Author)
- Zheng Zhi-An,Wang Shan-Yu,Wang Hui,Xiao Hongmei,Liu Zi-Liang,Pan Ya-Hui,Gao Lei.Comparative Study on the Influence of Various Drying Techniques on Drying Characteristics and Physicochemical Quality of Garlic Slices,FOODS,2023,12(6)(Participating authors)
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