1Influence of pre-drying treatments on physicochemical and organoleptic properties of explosion puff dried jackfruit chips

作者： Yi, Jianyong; Zhou, Linyan; Bi, Jinfeng; Chen, Qinqin; Liu, Xuan; Wu, Xinye; SCI

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

来源：JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

关键词： Volume ratio Color Texture Rehydration Microstructure Sensory evaluation

2Change of microbial and quality attributes of mango juice treated by high pressure homogenization combined with moderate inlet temperatures during storage

作者： Guan, Yunjing; Zhou, Linyan; Bi, Jinfeng; Yi, Jianyong; Liu, Xuan; Chen, Qinqin; Wu, Xinye; Zhou, Mo; SCI

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

来源：INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

关键词： Mango juice High pressure homogenization Moderate heat Microbial Quality Storage

3Change of the rheological properties of mango juice by high pressure homogenization

作者： Zhou, Linyan; Guan, Yunjing; Bi, Jinfeng; Liu, Xuan; Yi, Jianyong; Chen, Qinqin; Wu, Xinye; Zhou, Mo; SCI

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

来源：LWT-FOOD SCIENCE AND TECHNOLOGY

关键词： Mango juice High pressure homogenization Rheological property Particle size distribution

4Impacts of Pre-Drying Methods on Physicochemical Characteristics, Color, Texture, Volume Ratio, Microstructure and Rehydration of Explosion Puffing Dried Pear Chips

作者： Yi, Jianyong; Zhou, Linyan; Bi, Jinfeng; Chen, Qinqin; Liu, Xuan; Wu, Xinye; SCI

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

来源：JOURNAL OF FOOD PROCESSING AND PRESERVATION