Found 121 results
Author Title Type [ Year(Asc)]
Filters: Author is Yanyun Zhao  [Clear All Filters]
2016
J. Jung, Deng, Z., Simonsen, J., ías, R. M., and Zhao, Y., Development and preliminary field validation of water-resistant cellulose nanofiber based coatings with high surface adhesion and elasticity for reducing cherry rain-cracking, Scientia Horticulturae, vol. 200, pp. 161 - 169, 2016.
Y. Zhang, Wang, G., Jin, Y., Deng, Y., and Zhao, Y., Effects of high hydrostatic pressure processing on purine, taurine, cholesterol, antioxidant micronutrients and antioxidant activity of squid ( Todarodes pacificus ) muscles, Food Control, vol. 60, pp. 189 - 195, 2016.
S. Jiao, Zhu, D., Deng, Y., and Zhao, Y., Effects of Hot Air-assisted Radio Frequency Heating on Quality and Shelf-life of Roasted Peanuts, Food and Bioprocess Technology, vol. 967682641046748718310015361763977187179792732107710532761331731, no. 241824C3435910813&4264, pp. 308 - 319, 2016.
Y. Wang, Yue, J., Liu, Z., Zheng, Y., Deng, Y., Zhao, Y., Liu, Z., and Huang, H., Impact of Far-Infrared Radiation Assisted Heat Pump Drying on Moisture Distribution and Rehydration Kinetics of Squid Fillets During Rehydration, Journal of Aquatic Food Product Technology, vol. 2542352329489114429, no. 2, pp. 147 - 155, 2016.
J. Yue, Zhang, Y., Jin, Y., Deng, Y., and Zhao, Y., Impact of high hydrostatic pressure on non-volatile and volatile compounds of squid muscles., Food Chem, vol. 194, pp. 12-9, 2016.
Y. Zhang, Dai, B., Deng, Y., and Zhao, Y., In vitro anti-inflammatory and antioxidant activities and protein quality of high hydrostatic pressure treated squids (Todarodes pacificus)., Food Chem, vol. 203, pp. 258-266, 2016.
Z. Lian, Zhang, Y., and Zhao, Y., Nano-TiO 2 particles and high hydrostatic pressure treatment for improving functionality of polyvinyl alcohol and chitosan composite films and nano-TiO 2 migration from film matrix in food simulants, Innovative Food Science & Emerging Technologies, vol. 33, pp. 145 - 153, 2016.
G. Wang, Deng, Y., Xu, X., He, X., Zhao, Y., Zou, Y., Liu, Z., and Yue, J., Optimization of air jet impingement drying of okara using response surface methodology, Food Control, vol. 59, pp. 743 - 749, 2016.
W. Wang, Jung, J., Tomasino, E., and Zhao, Y., Optimization of solvent and ultrasound-assisted extraction for different anthocyanin rich fruit and their effects on anthocyanin compositions, LWT - Food Science and Technology, vol. 72, pp. 229 - 238, 2016.
H. Zhang, Jung, J., and Zhao, Y., Preparation, characterization and evaluation of antibacterial activity of catechins and catechins-Zn complex loaded β-chitosan nanoparticles of different particle sizes., Carbohydr Polym, vol. 137, pp. 82-91, 2016.
H. Zhang, Zhang, Y., Bao, E., and Zhao, Y., Preparation, characterization and toxicology properties of α- and β-chitosan Maillard reaction products nanoparticles., Int J Biol Macromol, vol. 89, pp. 287-96, 2016.
G. Hu, Zheng, Y., Liu, Z., Deng, Y., and Zhao, Y., Structure and IgE-binding properties of α-casein treated by high hydrostatic pressure, UV-C, and far-IR radiations., Food Chem, vol. 204, pp. 46-55, 2016.
2015
Y. Jin, Deng, Y., Qian, B., Zhang, Y., Liu, Z., and Zhao, Y., Allergenic response to squid (Todarodes pacificus) tropomyosin Tod p1 structure modifications induced by high hydrostatic pressure., Food Chem Toxicol, vol. 76, pp. 86-93, 2015.
J. Yue, Zheng, Y., Liu, Z., Deng, Y., Jing, Y., Luo, Y., Yu, W., and Zhao, Y., Characterization of Volatile Compounds in Microfiltered Pasteurized Milk Using Solid-Phase Microextraction and GC×GC-TOFMS, International Journal of Food Properties, vol. 1834, no. 10, pp. 2193 - 2212, 2015.
Y. Zhong and Zhao, Y., Chemical composition and functional properties of three soy processing by-products (soy hull, okara and molasses), Quality Assurance and Safety of Crops & Foods, vol. 713244817810162329723097412810548122439010884998215016183, no. 5, pp. 651 - 660, 2015.
Y. Deng, Luo, Y., Wang, Y., and Zhao, Y., Effect of different drying methods on the myosin structure, amino acid composition, protein digestibility and volatile profile of squid fillets., Food Chem, vol. 171, pp. 168-76, 2015.
Y. Zhang, Jiao, S., Lian, Z., Deng, Y., and Zhao, Y., Effect of single- and two-cycle high hydrostatic pressure treatments on water properties, physicochemical and microbial qualities of minimally processed squids (todarodes pacificus)., J Food Sci, vol. 80, no. 5, pp. E1012-20, 2015.
H. Zhang, Yang, J., and Zhao, Y., High intensity ultrasound assisted heating to improve solubility, antioxidant and antibacterial properties of chitosan-fructose Maillard reaction products, LWT - Food Science and Technology, vol. 60, no. 1, pp. 253 - 262, 2015.
Q. Bingjun, Jung, J., and Zhao, Y., Impact of acidity and metal ion on the antibacterial activity and mechanisms of β- and α-chitosan., Appl Biochem Biotechnol, vol. 175, no. 6, pp. 2972-85, 2015.
Y. Zhong, Wang, Z., and Zhao, Y., Impact of Radio Frequency, Microwaving, and High Hydrostatic Pressure at Elevated Temperature on the Nutritional and Antinutritional Components in Black Soybeans, Journal of Food Science, vol. 8010224515146013818557192210797174813424247514884111078940690100912308519455660579456371, no. 12121214615146121366513913414101242345322924, pp. C2732 - C2739, 2015.
J. Jung, Cavender, G., and Zhao, Y., Impingement drying for preparing dried apple pomace flour and its fortification in bakery and meat products., J Food Sci Technol, vol. 52, no. 9, pp. 5568-78, 2015.

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