1Dysphagia food: Impact of soy protein isolate (SPI) addition on textural, physicochemical and microstructural properties of peach complex gels

作者： Xie, Jin; Bi, Jinfeng; Wang, Fengzhao; Lyu, Jian; Xie, Jin; Nicolas, Jacquet; Christophe, Blecker; SCI

机构： Chinese Acad Agr Sci, Key Lab Agroprod Proc, Minist Agr & Rural Affairs, Inst Food Sci & Technol, Beijing 100193, Peoples R China; Univ Liege, Unit Food Sci & Formulat, Gembloux Agrobio Tech, Ave Fac Agron 2B, B-5030 Gembloux, Belgium;

来源：FOOD HYDROCOLLOIDS

关键词： Peach pulp; Soy protein isolate; Dysphagia; Rheology; Texture

年份：2024

2Cell wall modifications during storage: Changes in the texture behavior of the canned yellow peach

作者： Lyu, Jian; Yu, Xiaoyan; Wang, Fengzhao; Xie, Jin; Bi, Jinfeng; SCI

机构： Chinese Acad Agr Sci CAAS, Inst Food Sci & Technol, Key Lab Agroprod Proc, Minist Agr & Rural Affairs, Beijing 100193, Peoples R China;

来源：INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

关键词： Canned yellow peach; Texture; Pectin; Sucrose; Pectinases

年份：2024

3Characterization of fruit pulp-soy protein isolate (SPI) complexes: Effect of superfine grinding

作者： Xie, Jin; Lyu, Jian; Wang, Fengzhao; Bai, Lansha; Bi, Jinfeng; Xie, Jin; Lyu, Jian; Bi, Jinfeng; SCI

机构： Chinese Acad Agr Sci, Inst Food Sci & Technol, Key Lab Agroprod Proc, Minist Agr & Rural Affairs, Beijing, Peoples R China; Univ Liege, Unit Food Sci & Formulat, Gembloux Agrobio Tech, Gembloux, Belgium; Chinese Acad Agr Sci, Key Lab Agroprod Proc, Minist Agr & Rural Affairs, Inst Food Sci & Technol, Beijing 100193, Peoples R China;

来源：JOURNAL OF FOOD SCIENCE

关键词： electrostatic interaction; peach pulp; soy protein isolate; superfine grinding; texture

年份：2024

4Texture formation of dehydrated yellow peach slices pretreated by osmotic dehydration with different sugars via cell wall pectin polymers modification

作者： Wang, Fengzhao; Lyu, Jian; Xie, Jin; Bi, Jinfeng; SCI

机构： Chinese Acad Agr Sci, Inst Food Sci & Technol, Key Lab Agroprod Proc, Minist Agr & Rural Affairs, Beijing 100193, Peoples R China;

来源：FOOD HYDROCOLLOIDS

关键词： Osmotic dehydration; Texture; Pectin; Degradation; Isomaltooligosaccharide

年份：2023

5Effect of osmotic dehydration with different osmosis agents on water status, texture properties, sugars, and total carotenoid of dehydrated yellow peach slices

作者： Wang, Fengzhao; Bi, Jinfeng; Lyu, Jian; Wu, Xinye; Xie, Jin; Wang, Fengzhao; Bi, Jinfeng; Lyu, Jian; SCI

机构： Chinese Acad Agr Sci CAAS, Inst Food Sci & Technol, Key Lab Agroprod Proc, Minist Agr & Rural Affairs, Beijing, Peoples R China; Shenyang Agr Univ, Coll Food Sci, Shenyang, Peoples R China; CAAS, Inst Food Sci & Technol, Yuanmingyuan West Rd 2, Beijing 100193, Peoples R China;

来源：JOURNAL OF FOOD SCIENCE

关键词： carotenoid; IMO; osmotic dehydration; sucrose; texture

6Recent developments and trends of instant controlled pressure drop drying-a review

作者： Lyu, Jian; Bi, Jinfeng; Wang, Fengzhao; Jin, Xin; Wu, Xinye; Xie, Jin; SCI

机构： Chinese Acad Agr Sci CAAS, Inst Food Sci & Technol, Minist Agr & Rural Affair, Key Lab Agroprod Proc, Beijing, Peoples R China;

来源：DRYING TECHNOLOGY

关键词： Instant controlled pressure drop; explosion puffing drying; instantaneous vaporization; texture

年份：2021

7Osmotic dehydration with different agents induced pectin diversity: Physicochemical and structural properties of pectin from instant controlled pressure drop dried peach chips

作者： Wang, Fengzhao; Bi, Jinfeng; Xie, Jin; Wang, Jingxuan; Lyu, Jian; Wang, Fengzhao; Bi, Jinfeng; Wang, Jingxuan; SCI

机构： Chinese Acad Agr Sci, Inst Food Sci & Technol, Key Lab Agroprod Proc, Minist Agr & Rural Affairs,Electron Microscope Ctr, Beijing 100193, Peoples R China; Shenyang Agr Univ, Coll Food Sci, Shenyang 110866, Peoples R China;

来源：FOOD HYDROCOLLOIDS

关键词： Osmotic dehydration; Pectin; Trehalose; Thermal stability; Rheological properties

年份：2025