Zhang M - Search Results

1

Technological advances in protein extraction, structure improvement and assembly, digestibility and bioavailability of plant-based foods.

Huang J, Zhang M, Mujumdar AS, Semenov G, Luo Z. Huang J, et al. Among authors: zhang m. Crit Rev Food Sci Nutr. 2024 Nov;64(31):11556-11574. doi: 10.1080/10408398.2023.2240892. Epub 2023 Jul 27. Crit Rev Food Sci Nutr. 2024. PMID: 37498207 Review.

2

Advances in prepared dish processing using efficient physical fields: A review.

Yu Q, Zhang M, Ju R, Mujumdar AS, Wang H. Yu Q, et al. Among authors: zhang m. Crit Rev Food Sci Nutr. 2024;64(13):4031-4045. doi: 10.1080/10408398.2022.2138260. Epub 2022 Oct 27. Crit Rev Food Sci Nutr. 2024. PMID: 36300891 Review.

3

Encapsulation of different spice essential oils in quinoa protein isolate-gum Arabic coacervates for improved stability.

Chen K, Zhang M, Mujumdar AS, Wang M. Chen K, et al. Among authors: zhang m. Carbohydr Polym. 2023 Jan 15;300:120250. doi: 10.1016/j.carbpol.2022.120250. Epub 2022 Oct 24. Carbohydr Polym. 2023. PMID: 36372509

4

Phototreatment (below 1100 nm) improving quality attributes of fresh-cut fruits and vegetables: A review.

Teng X, Zhang M, Mujumdar AS. Teng X, et al. Among authors: zhang m. Food Res Int. 2023 Jan;163:112252. doi: 10.1016/j.foodres.2022.112252. Epub 2022 Nov 29. Food Res Int. 2023. PMID: 36596164 Review.

5

Easy-to-swallow mooncake using 3D printing: Effect of oil and hydrocolloid addition.

Wang X, Zhang M, Mujumdar AS, Li J. Wang X, et al. Among authors: zhang m. Food Res Int. 2023 Feb;164:112404. doi: 10.1016/j.foodres.2022.112404. Epub 2022 Dec 27. Food Res Int. 2023. PMID: 36737986

6

Basic sensory properties of essential oils from aromatic plants and their applications: a critical review.

Zhang J, Zhang M, Bhandari B, Wang M. Zhang J, et al. Among authors: zhang m. Crit Rev Food Sci Nutr. 2024;64(20):6990-7003. doi: 10.1080/10408398.2023.2177611. Epub 2023 Feb 19. Crit Rev Food Sci Nutr. 2024. PMID: 36803316 Review.

7

Feasibility of hydrocolloid addition for 3D printing of Qingtuan with red bean filling as a dysphagia food.

Kong D, Zhang M, Mujumdar AS, Li J. Kong D, et al. Among authors: zhang m. Food Res Int. 2023 Mar;165:112469. doi: 10.1016/j.foodres.2023.112469. Epub 2023 Jan 7. Food Res Int. 2023. PMID: 36869482

8

Effects of electric and magnetic field on freezing characteristics of gel model food.

Jiang Q, Zhang M, Mujumdar AS, Chen B. Jiang Q, et al. Among authors: zhang m. Food Res Int. 2023 Apr;166:112566. doi: 10.1016/j.foodres.2023.112566. Epub 2023 Feb 2. Food Res Int. 2023. PMID: 36914313

9

Sensing materials for fresh food quality deterioration measurement: a review of research progress and application in supply chain.

Niu H, Zhang M, Shen D, Mujumdar AS, Ma Y. Niu H, et al. Among authors: zhang m. Crit Rev Food Sci Nutr. 2024;64(22):8114-8132. doi: 10.1080/10408398.2023.2195939. Epub 2023 Apr 3. Crit Rev Food Sci Nutr. 2024. PMID: 37009848 Review.

10

Double-nozzle 3D-printed bean paste buns: Effect of filling ratio and microwave heating time.

Du Y, Tang T, Zhang M, Mujumdar AS, Phuhongsung P, Yu D. Du Y, et al. Among authors: zhang m. J Texture Stud. 2023 Oct;54(5):671-680. doi: 10.1111/jtxs.12765. Epub 2023 May 22. J Texture Stud. 2023. PMID: 37218345

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