科研产出
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1Synergistic mechanism of steam blanching and freezing conditions on the texture of frozen yellow peaches based on macroscopic and microscopic properties
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来源：JOURNAL OF TEXTURE STUDIES
关键词： blanching; freezing conditions; microstructure; textural quality; water holding capacity; yellow peaches
年份：2024
2Disparity Mechanisms in Browning of Golden Nectarine and Chun Xue Peach Fruit during Postharvest Storage and Pulping: Biochemical Characteristics and Oxidative Stress
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来源：POSTHARVEST BIOLOGY AND TECHNOLOGY
关键词： Peach pulp; Browning discrepancy; Reactive oxygen species; Polyphenol metabolism; Carotenoid
年份：2024
3Modulating pectin structure and enhancing texture of frozen yellow peaches: The impact of low-temperature blanching
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机构：
来源：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
关键词： Yellow peaches; Low-temperature blanching; Pectin
年份：2024
4Exploring the Superiorities of Restructured Peaches During Freeze-Drying and Storage
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机构：
来源：FOOD AND BIOPROCESS TECHNOLOGY
关键词： Peach fruits; Restructuring; Freeze-drying; Physiochemical properties; Storage characteristics
年份：2025
5Enhanced freeze-drying efficiency in restructured peach: Multiscale insights into heat and mass transfer mechanisms from experiments and computational simulations
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机构：
来源：FOOD RESEARCH INTERNATIONAL
关键词： Energy-efficient process; Freezing; Sublimation drying; Transfer properties; Mathematical simulation
年份：2025
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