Follow
Min Zhang
Min Zhang
Verified email at jiangnan.edu.cn
Title
Cited by
Cited by
Year
Trends in microwave-related drying of fruits and vegetables
M Zhang, J Tang, AS Mujumdar, S Wang
Trends in Food Science & Technology 17 (10), 524-534, 2006
12152006
3D printing: Printing precision and application in food sector
Z Liu, M Zhang, B Bhandari, Y Wang
Trends in Food Science & Technology 69, 83-94, 2017
6572017
Effects of ultrasound on the structure and physical properties of black bean protein isolates
L Jiang, J Wang, Y Li, Z Wang, J Liang, R Wang, Y Chen, W Ma, B Qi, ...
Food research international 62, 595-601, 2014
5562014
Impact of rheological properties of mashed potatoes on 3D printing
Z Liu, M Zhang, B Bhandari, C Yang
Journal of Food Engineering 220, 76-82, 2018
4472018
Non-volatile taste active compounds in the meat of Chinese mitten crab (Eriocheir sinensis)
DW Chen, M Zhang
Food chemistry 104 (3), 1200-1205, 2007
4392007
Investigation on lemon juice gel as food material for 3D printing and optimization of printing parameters
F Yang, M Zhang, B Bhandari, Y Liu
Lwt 87, 67-76, 2018
4082018
Recent developments in novel shelf life extension technologies of fresh-cut fruits and vegetables
L Ma, M Zhang, B Bhandari, Z Gao
Trends in Food Science & Technology 64, 23-38, 2017
4032017
Physical, chemical and microbiological changes in stored green asparagus spears as affected by coating of silver nanoparticles-PVP
J An, M Zhang, S Wang, J Tang
LWT-Food Science and Technology 41 (6), 1100-1107, 2008
4012008
Investigation on fish surimi gel as promising food material for 3D printing
L Wang, M Zhang, B Bhandari, C Yang
Journal of Food Engineering 220, 101-108, 2018
3942018
Compositional characteristics and nutritional quality of Chinese mitten crab (Eriocheir sinensis)
DW Chen, M Zhang, S Shrestha
Food Chemistry 103 (4), 1343-1349, 2007
3892007
Linking rheology and printability of a multicomponent gel system of carrageenan-xanthan-starch in extrusion based additive manufacturing
Z Liu, B Bhandari, S Prakash, S Mantihal, M Zhang
Food Hydrocolloids 87, 413-424, 2019
3322019
Reciprocal leukemia-stroma VCAM-1/VLA-4-dependent activation of NF-κB mediates chemoresistance
R Jacamo, Y Chen, Z Wang, W Ma, M Zhang, EL Spaeth, Y Wang, ...
Blood, The Journal of the American Society of Hematology 123 (17), 2691-2702, 2014
3112014
Functional and conformational changes to soy proteins accompanying anthocyanins: Focus on covalent and non-covalent interactions
X Sui, H Sun, B Qi, M Zhang, Y Li, L Jiang
Food Chemistry 245, 871-878, 2018
3102018
Recent developments in high-quality drying of vegetables, fruits, and aquatic products
M Zhang, H Chen, AS Mujumdar, J Tang, S Miao, Y Wang
Critical reviews in food science and nutrition 57 (6), 1239-1255, 2017
3092017
Novel pH-sensitive films containing curcumin and anthocyanins to monitor fish freshness
H Chen, M Zhang, B Bhandari, C Yang
Food Hydrocolloids 100, 105438, 2020
2962020
Recent development in 3D food printing
F Yang, M Zhang, B Bhandari
Critical reviews in food science and nutrition 57 (14), 3145-3153, 2017
2842017
Extrusion process improves the functionality of soluble dietary fiber in oat bran
M Zhang, X Bai, Z Zhang
Journal of Cereal Science 54 (1), 98-103, 2011
2752011
Drying of edamames by hot air and vacuum microwave combination
Q Hu, M Zhang, AS Mujumdar, G Xiao, S Jin-cai
Journal of Food Engineering 77 (4), 977-982, 2006
2602006
Impact of ultrasonic treatment on an emulsion system stabilized with soybean protein isolate and lecithin: Its emulsifying property and emulsion stability
X Sui, S Bi, B Qi, Z Wang, M Zhang, Y Li, L Jiang
Food Hydrocolloids 63, 727-734, 2017
2542017
Antioxidant properties of tartary buckwheat extracts as affected by different thermal processing methods
M Zhang, H Chen, J Li, Y Pei, Y Liang
LWT-Food Science and Technology 43 (1), 181-185, 2010
2362010
The system can't perform the operation now. Try again later.
Articles 1–20