Yuanlv Zhang

ningxia university

H指数:11

被引数:419

个人简介

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Plasma-activated water (PAW) combined with ultrasonic thawing: effects on structural and functional properties of myofibrillar protein of Tan mutton

等离子体激活水（PAW）结合超声波解冻：对塔吉克羊肉肌原纤维蛋白结构和功能性质的影响

Food Research International

IF8

2025-09-190

PRE

Innovative magnetic field assisted freezing technology in muscle foods: Principles, applications and future prospects

创新磁场辅助冷冻技术在肌肉食品中的应用：原理、应用及未来展望

Trends in Food Science & Technology

IF15.4

2025-07-020

PRE

Effect of microwave thawing on muscle food quality: A review

微波解冻对肌肉食品质量的影响：综述

FOOD CONTROL

IF6.3

2025-06-190

PRE

Volumetric physical-field-thawing techniques and their combination for muscle foods: applications and innovations

体积物理场解冻技术与组合技术用于肌肉食品：应用与创新

Meat Science

IF6.1

2025-06-110

PRE

Mechanistic insights into betanin-protein interactions: Structural and thermal stability enhancement by non-covalent binding with animal- and plant-derived proteins

关于 Beetanin 与蛋白质相互作用的机制洞察：与动物源和植物源蛋白质的非共价结合对结构及热稳定性的增强作用

FOOD CHEMISTRY

IF9.8

2025-05-190

PRE

A preliminary exploration of the synergistic preservation effect of electrostatic field and superchilling on muscle foods: Mechanisms, influencing factors, applications, and challenges

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

IF14.1

2024-12-150

PRE

Electrostatically-enhanced two-stage low-temperature tempering: Effects on the quality of frozen tan mutton

FOOD CHEMISTRY-X

IF8.2

2024-12-010

OAAI

Preparation and characteristics of soy protein isolate - Sea buckthorn flavone emulsion and their effects of on quality and heterocyclic amines of roasted mutton granules

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2024-11-010

PRE

The formation mechanism and control strategies of warmed-over flavor in prepared dishes: A comprehensive review and future perspectives

TRENDS IN FOOD SCIENCE & TECHNOLOGY

IF15.4

2024-11-010

PRE

Effect of two-stage low-temperature tempering process assisted by electrostatic field application on physicochemical and structural properties of myofibrillar protein in frozen longissimus dorsi of tan mutton

FOOD CHEMISTRY

IF9.8

2024-10-012

PRE

Electromagnetic wave-based technology for ready-to-eat foods preservation: a review of applications, challenges and prospects

基于电磁波的即食食品保鲜技术: 应用、挑战与展望

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

IF8.8

2024-09-130

PRE

New insights into NO bonding in Tan sheep myoglobin for meat pigmentation: Spectroscopic and density functional theory investigations

JOURNAL OF MOLECULAR STRUCTURE

IF4.7

2024-08-010

PRE

Effects of umami substances as taste enhancers on salt reduction in meat products: A review

FOOD RESEARCH INTERNATIONAL

IF8

2024-06-015

PRE

Development and characterization of a new potato starch/watermelon peel pectin composite film loaded with TiO2 nanoparticles and microencapsulated Lycium barbarum leaf flavonoids and its use in the Tan mutton packaging

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2023-12-0119

PRE

Physicochemical and structural changes of myofibrillar proteins in muscle foods during thawing: Occurrence, consequences, evidence, and implications

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

IF14.1

2023-06-129

PRE

A combination of acidic electrolyzed water with modified atmosphere packaging improves quality of jujube during cold storage by enhancing antioxidant activity

JOURNAL OF FOOD SCIENCE

IF3.4

2023-03-275

PRE

Edible films/coatings containing bioactive ingredients with micro/nano encapsulation: A comprehensive review of their fabrications, formulas, multifunctionality and applications in food packaging

含生物活性成分的微/纳米封装可食性薄膜/涂层: 其制作、配方、多功能性及其在食品包装中的应用综述

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

IF8.8

2022-12-1222

PRE

A comprehensive review of the principles, key factors, application, and assessment of thawing technologies for muscle foods

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

IF14.1

2022-11-0120

PRE

Active edible films with plant extracts: a updated review of their types, preparations, reinforcing properties, and applications in muscle foods packaging and preservation

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

IF8.8

2022-06-2755

PRE

Yuanlv Zhang

个人简介

教育背景

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