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Ultrasound as an effective technique to reduce higher alcohols of wines and its influencing mechanism investigation by employing a model wine.
The results indicate that the maximum decreasing of higher alcohols could be obtained under the ultrasound conditions of 30 min,30 °C and 150 W, and the final content was 306.75 mg/L with the reduction rate of 40.44%, suggesting a modification of wine quality due to the negative effects of excessive contents on wine. Expand
Mathematical modeling of debittered apricot (Prunus armeniaca L.) kernels during thin-layer drying
ABSTRACT In this paper, the effect of drying temperature was investigated on the drying kinetics of the debittered and skin-removed apricot kernels, and the thin-layer drying model was alsoExpand
Evolution of some physicochemical properties in Cornus officinalis wine during fermentation and storage
In order to modify the sharp sour and astringent mouthfeel of fresh consumption, an alcoholic beverage was developed for the first time from the fruit of Cornus officinalis. Evolution of someExpand
Correlation analysis between chemical or texture attributes and stress relaxation properties of ‘Fuji’ apple
Abstract Rheological properties of fresh apple have been studied extensively, but the available information concerning the correlation between the rheological properties and quality characteristicsExpand
Food system advances towards more nutritious and sustainable mantou production in China.
By using this methodology, secondary contamination by microbes can be avoided and starch retrogradation can be markedly delayed, with mantou shelf-life under room temperature extended from a few to at least 90 days without any additives. Expand
Optimization of ultrasound parameters and its effect on the properties of the activity of beta-glucosidase in apricot kernels.
In this paper, ultrasound was used as an auxiliary tool to activate the activity of beta-glucosidase (beta-GC) in apricot kernels, and its parameters were optimized to evaluate the effects on theExpand
Effect of Processing in Superheated Steam on Surface Microbes and Enzyme Activity of Naked Oats
An experimental study was conducted to identify treatment conditions for sterilizing naked oats while retaining inherent enzyme activity. Naked oats were processed with superheated steam (SS) withExpand
Determination of polyphenols in oats by near-infrared spectroscopy (NIRS) and two-dimensional correlation spectroscopy
Abstract Two-dimensional correlation spectroscopy (2DCOS) and near-infrared spectroscopy (NIRS) were used to determine the polyphenol content in oat grain. A partial least squares (PLS) algorithm wasExpand
Effect of ultrasound irradiation on the particle size distribution and rheological properties of red wine
ABSTRACT In this paper, the effects of ultrasonic treatment on the particle size distribution and rheological properties of red wine were investigated to explore the insight changing mechanism ofExpand