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Chung Lim Law

taylor's university

42H指数
207论文数
6.8K被引数
收录论文 84
发表时间
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Advancements in Intelligent Thawing Systems for Protein-Based Foods: An Industry 5.0 Perspective蛋白质基食品智能解冻系统的进展：Industry 5.0视角
errComprehensive Reviews in Food Science and Food Safety
IF14.1
err2026-09-04
err0
PREAI
errFangye Zeng; Min Zhang; Chung Lim Law; Luming Rui
err分享
err收藏
Microbiological Safety of 3D-Printed Foods: A Comprehensive Review from Raw Materials to Final Storage3D打印食品的微生物安全性：从原材料到最终储存的全面综述
errFood Control
IF6.3
err2026-09-03
err0
PREAI
errFan Yang; Xue Wang; Wei Xu; Luping Gu; Wen Tian; Caixia Yue; Bimal Chitrakar; Lihui Zhang; Zhengzong Wu; Min Zhang; Chung Lim Law
err分享
err收藏
Construction of High-Temperature-Resistant Monosodium Glutamate Microcapsules Based on Complex Coacervation: Synergistic Effects of Chitosan Concentration and Drying Method基于复杂凝聚法构建高温耐受性谷氨酸钠微胶囊：壳聚糖浓度和干燥方法的协同效应
errFood and Bioprocess Technology
IF5.8
err2026-07-07
err0
PREAI
errYaxin Zhou; Min Zhang; Chung Lim Law; Yaping Liu
err分享
err收藏
Next-Generation Fresh Livestock Meat Supply Chains Driven by Industry 5.0: Towards the Integration of Ultra-Long Shelf Life and Intelligent Quality Perception第五代驱动的下一代生鲜肉类供应链：迈向超长保质期与智能质量感知的融合
errTRENDS IN FOOD SCIENCE & TECHNOLOGY
IF15.4
err2026-05-16
err0
PREAI
errYing Mao; Min Zhang; Chung Lim Law; Luming Rui
err分享
err收藏
A dual-response colorimetric sensor array integrated with deep learning for mobile intelligent freshness assessment of aquatic products基于深度学习的双响应比色传感器阵列用于水产品移动智能鲜度评估
errEngineering Applications of Artificial Intelligence
IF8
err2026-04-28
err0
PREAI
errQi Yu; Min Zhang; Dayuan Wang; Chenlin Wu; Chung Lim Law
err分享
err收藏
Improving the Solubility of Hesperidin and the Quality of Concentrated Orange Juice by Employing Polysaccharide-EGCG Complexes通过利用多糖-EGCG复合物改善橙皮素溶解性和浓缩橙汁品质
errFood and Bioprocess Technology
IF5.8
err2026-04-24
err0
PREAI
errYingqiu Luo; Min Zhang; Chung Lim Law; Zhenjiang Luo
err分享
err收藏
Next-Generation Plant-Based Food Drying Technology: Achieving Low-Carbon, Collaborative, and High-Value Transformation Through Industry 5.0 Empowerment下一代植物基食品干燥技术：通过工业5.0赋能实现低碳、协作和高价值转型
errTRENDS IN FOOD SCIENCE & TECHNOLOGY
IF15.4
err2026-04-17
err0
PREAI
errYize Yin; Min Zhang; Chung Lim Law; Dongxing Yu
err分享
err收藏
Konjac glucomannan-ferulic acid conjugate coatings synthesized via high-voltage electrostatic field: A green strategy for enhancing preservation performance and extending Gastrodia elata shelf-life魔芋葡甘露聚糖-阿魏酸共轭物涂层通过高压电场合成：一种提高保鲜性能并延长天麻货架期的绿色策略
errInternational Journal of Biological Macromolecules
IF8.5
err2026-03-17
err0
PREAI
errLihui Zhang; Jieni Liu; Yunsi Ran; Chung Lim Law; Linlin Zhao; Dahui Liu
err分享
err收藏
Intelligent label systems in fresh food supply chain: from single-function to multi-parameter integration新鲜食品供应链中的智能标签系统：从单一功能到多参数集成
errTrends in Food Science & Technology
IF15.4
err2026-03-07
err0
PREAI
errFangye Zeng; Min Zhang; Chung Lim Law; Luming Rui
err分享
err收藏
Detection of adulterated spice essential oils via machine learning and NIR–E-nose fusion通过机器学习和NIR–E-nose融合检测掺假香辛料精油
errFood Bioscience
IF5.9
err2026-03-02
err0
PREAI
errShize Lu; Min Zhang; Chung Lim Law; Dayuan Wang; Dewei Deng
err分享
err收藏
Comparative metabolomic analysis of spray- and freeze-dried Cornus officinalis microcapsules reveals temperature-dependent flavonoid retention and optimal encapsulation conditions喷干和冷冻干燥的 Cornus officinalis 微胶囊的比较代谢组学分析揭示了温度依赖性的黄酮类化合物保留和最佳包封条件
errInnovative Food Science & Emerging Technologies
IF6.8
err2025-11-12
err0
PREAI
errWenchao Liu; Xinyu Wei; Lijuan Wang; Linlin Li; Weiwei Cao; Yilin Huang; Junliang Chen; Chung Lim Law; Qing Sun; Guangyue Ren; Xu Duan
err分享
err收藏
Multidimensional quality assessment (nutrients and aroma) of dried kiwifruit: Unveiling the advantages of radio frequency-vacuum drying干燥猕猴桃的多维质量评估（营养和香气）：揭示射频-真空干燥的优势
errFood Chemistry
IF9.8
err2025-11-04
err0
PREAI
errJingfang Ao; Shaojin Wang; Xingshu Li; Chung Lim Law; Long Chen
err分享
err收藏
Formation and stabilization mechanism of navel orange juice foam: Chemical composition analysis脐橙汁泡沫的形成与稳定机制：化学成分分析
errJournal of Food Composition and Analysis
IF4.6
err2025-10-28
err0
PREAI
errZili Liu; Min Zhang; Chung Lim Law; Zhenjiang Luo
err分享
err收藏
Effects of fatty acids with different chain lengths on the microwave freeze-drying characteristics and cross-linking behavior of wheat starch-fatty acid complexes不同链长脂肪酸对小麦淀粉-脂肪酸复合物的微波冷冻干燥特性及交联行为的影响
errLWT
IF0
err2025-10-24
err0
errOAAI
errWenchao Liu; Yize Yin; Lijuan Wang; Chung Lim Law; Linlin Li; Weiwei Cao; Xu Duan; Guangyue Ren
err分享
err收藏
Exploitation of pig by-product: physicochemical properties and flavor of Dachang Tang: effect of cooking time猪副产品利用：大肠汤的理化性质及风味：烹饪时间的影响
errAnimal Bioscience
IF0
err2025-10-01
err0
errOAAI
errYang, Tongxiang; Wei, Jiayin; Wu, Xiangtian; Wang, Yunfei; Wu, Kongyang; Duan, Xu; Liu, Wenchao; Cao, Weiwei; Li, Linlin; Law, Chung Lim; Chen, Junliang; Ren, Guangyue
err分享
err收藏
A Strategy Using Hydrocolloids and Sourdough to Improve the Quality of Frozen Pre-Baked Waffles for Efficient Microwave Reheating一种利用亲水胶体和天然酵母改善冷冻预烤华夫饼质量以实现高效微波复热的策略
errJournal of Food Science
IF3.4
err2025-09-16
err0
PREAI
errZichen Zhou; Min Zhang; Chung Lim Law; Qing Sun; Yiping Chen
err分享
err收藏
Development of a 3D-printed food based on arrowhead (Sagittaria sagittifolia L.) byproducts: Effects of hydrocolloids on printability and post-processing performance基于慈姑（Sagittaria sagittifolia L.）副产物的3D打印食品开发：亲水胶体对打印性能和后处理性能的影响
errFood Research International
IF8
err2025-09-06
err0
PREAI
errQing Guo; Min Zhang; Chung Lim Law; Antonio Derossi; Luming Rui
err分享
err收藏
Pretreatment-driven shrinkage regulation in Chinese yam during multiphase microwave drying预处理驱动的多相微波干燥过程中山药的收缩调控
errJournal of Food Engineering
IF5.8
err2025-09-04
err0
PREAI
errRongtian An; Linlin Li; Lijuan Wang; Wenchao Liu; Weiwei Cao; Junliang Chen; Guangyue Ren; Min Zhang; Chung Lim Law; Xu Duan
err分享
err收藏
Sustainable food frying enhanced by AI: A comprehensive review人工智能增强的可持续食品煎炸：一项综合性综述
errFood Research International
IF8
err2025-08-22
err0
PREAI
errXuan Wang; Min Zhang; Chung Lim Law; Luming Rui
err分享
err收藏
Analysis of shrinkage deformation behavior in microwave vacuum drying of Chinese yam based on evolution of physical properties基于物理特性演化的甘薯微波真空干燥收缩变形行为分析
errJournal of Food Engineering
IF5.8
err2025-08-22
err0
PREAI
errQian Zhou; Linlin Li; Lijuan Wang; Wenchao Liu; Weiwei Cao; Tongxiang Yang; Junliang Chen; Guangyue Ren; Chung Lim Law; Xu Duan
err分享
err收藏

研究方向

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