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Yuanlv Zhang

ORCID: 0000-0001-6660-1552
Observed ORCID: 0000-0001-6660-1552
OpenAlex ID: A5075724460
Active edible films with plant extracts: a updated review of their types, preparations, reinforcing properties, and applications in muscle foods packaging and preservation
2022 · Qiwen Xie, Guishan Liu, et al. · Critical Reviews in Food Science and Nutrition · 93
Edible films/coatings containing bioactive ingredients with micro/nano encapsulation: A comprehensive review of their fabrications, formulas, multifunctionality and applications in food packaging
2022 · Qiwen Xie, Guishan Liu, et al. · Critical Reviews in Food Science and Nutrition · 79
Effects of umami substances as taste enhancers on salt reduction in meat products: A review
2024 · Fang Ma, Yang Li, et al. · Food Research International · 75
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
2023 · Qiwen Xie, Xuexia Liu, et al. · International Journal of Biological Macromolecules · 55
The formation mechanism and control strategies of warmed-over flavor in prepared dishes: A comprehensive review and future perspectives
2024 · Jiaxin Chen, Yuxin Zhang, et al. · Trends in Food Science & Technology · 52
A comprehensive review of the principles, key factors, application, and assessment of thawing technologies for muscle foods
2022 · Yuanlv Zhang, Guishan Liu, et al. · Comprehensive Reviews in Food Science and Food Safety · 48
Physicochemical and structural changes of myofibrillar proteins in muscle foods during thawing: Occurrence, consequences, evidence, and implications
2023 · Yuanlv Zhang, Guishan Liu, et al. · Comprehensive Reviews in Food Science and Food Safety · 47
Electromagnetic wave-based technology for ready-to-eat foods preservation: a review of applications, challenges and prospects
2024 · Yuxin Zhang, Zhiming Ma, et al. · Critical Reviews in Food Science and Nutrition · 24
Effect of microwave thawing on muscle food quality: A review
2025 · Jing Tian, Zhongshuai Yang, et al. · Food Control · 22
Magnetic Field (MF) Assisted Freezing in Food Preservation: Principles, Applications, and Technological Progress: An Overview
2025 · Zhongshuai Yang, Jing Tian, et al. · Comprehensive Reviews in Food Science and Food Safety · 19
A preliminary exploration of the synergistic preservation effect of electrostatic field and superchilling on muscle foods: Mechanisms, influencing factors, applications, and challenges
2024 · Zhiming Ma, Yuxin Zhang, et al. · Comprehensive Reviews in Food Science and Food Safety · 19
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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
2024 · Yuanlv Zhang, Yang Li, et al. · Food Chemistry · 15
Innovative magnetic field assisted freezing technology in muscle foods: Principles, applications and future prospects
2025 · Aofei Pu, Zhiming Ma, et al. · Trends in Food Science & Technology · 14
A combination of acidic electrolyzed water with modified atmosphere packaging improves quality of jujube during cold storage by enhancing antioxidant activity
2023 · Yan Li, Lili Jia, et al. · Journal of Food Science · 11
Mechanistic insights into betanin–protein interactions: Structural and thermal stability enhancement by non-covalent binding with animal- and plant-derived proteins
2025 · Jiayi Lian, Yuanlv Zhang, et al. · Food Chemistry · 10
New insights into NO bonding in Tan sheep myoglobin for meat pigmentation: Spectroscopic and density functional theory investigations
2024 · Ping Ma, Junjie Yin, et al. · Journal of Molecular Structure · 7
Preparation and characteristics of soy protein isolate - Sea buckthorn flavone emulsion and their effects of on quality and heterocyclic amines of roasted mutton granules
2024 · Qian Zhang, Yuanlv Zhang, et al. · International Journal of Biological Macromolecules · 5
Plasma-activated water (PAW) combined with ultrasonic thawing: effects on structural and functional properties of myofibrillar protein of Tan mutton
2025 · Yang Li, Yuanlv Zhang, et al. · Food Research International · 4
Volumetric physical-field-thawing techniques and their combination for muscle foods: applications and innovations
2025 · Yang Li, Fang Ma, et al. · Meat Science · 3
Electrostatically-enhanced two-stage low-temperature tempering: Effects on the quality of frozen tan mutton
2024 · Yuanlv Zhang, Guishan Liu · Food Chemistry X · 3
Enzymatic modification of sugarcane polyphenols for improved lipophilicity and functional properties
2026 · Dalal Safealdeen Mohammed Ali, Yuanlv Zhang, et al. · Food Bioscience
Works count: 21
Citation count: 605
H-index: 13
I10-index: 15
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