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Fengzhao Wang

Texture formation of dehydrated yellow peach slices pretreated by osmotic dehydration with different sugars via cell wall pectin polymers modification
2022 · Fengzhao Wang, Jian Lyu, et al. · Food Hydrocolloids · 50
Dysphagia food: Impact of soy protein isolate (SPI) addition on textural, physicochemical and microstructural properties of peach complex gels
2024 · Jin Xie, Jinfeng Bi, et al. · Food Hydrocolloids · 41
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Recent developments and trends of instant controlled pressure drop drying-a review
2021 · Jian Lyu, Jinfeng Bi, et al. · Drying Technology · 24
Insight into the effect of osmosis agents on macro- and micro- texture, water distribution, and thermal stability of instant controlled pressure drop drying peach chips
2023 · Fengzhao Wang, Jinfeng Bi, et al. · Food Chemistry · 21
Analysis of gelation properties of peach-κ-carrageenan gels: Effect of erythritol
2023 · Mingyue Lyu, Jian Lyu, et al. · Bioactive Carbohydrates and Dietary Fibre · 18
Cell wall modifications during storage: Changes in the texture behavior of the canned yellow peach
2023 · Jian Lyu, Xiaoyan Yu, et al. · Innovative Food Science & Emerging Technologies · 17
Osmotic dehydration with different agents induced pectin diversity: Physicochemical and structural properties of pectin from instant controlled pressure drop dried peach chips
2024 · Fengzhao Wang, Jinfeng Bi, et al. · Food Hydrocolloids · 16
Effect of osmotic dehydration with different osmosis agents on water status, texture properties, sugars, and total carotenoid of dehydrated yellow peach slices
2022 · Fengzhao Wang, Jinfeng Bi, et al. · Journal of Food Science · 15
Textural formation of instant controlled pressure drop–dried peach chips: Investigation of the electrical, thermal, and textural properties of predried peach slices with osmotic dehydration pretreatment
2024 · Fengzhao Wang, Jinfeng Bi, et al. · Food Chemistry · 13
Revealing the interaction mechanism between pectin and sugar: A case study of peach pectin and trehalose
2025 · Fengzhao Wang, Jinfeng Bi, et al. · Food Hydrocolloids · 11
Effect of osmotic dehydration with binary/ternary sugar solutes on macro-& micro-structure, chromaticity and thermal stability of dehydrated peach slices prepared by heat pump drying
2024 · Jingxuan Wang, Jinfeng Bi, et al. · Food Chemistry · 8
Characterization of fruit pulp‐soy protein isolate (SPI) complexes: Effect of superfine grinding
2024 · Jin Xie, Jian Lyu, et al. · Journal of Food Science · 5
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Mechanism for texture softening of canned yellow peaches based on modification of pectin characteristics.
2020 · Xiaoyan Yu, Lü Jian, et al. · 食品科学 · 2
Cur@β-CD-mediated photodynamic antibacterial composite films for use in active food packaging
2026 · Yuanchao Zhu, Yaqi Tang, et al. · LWT
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Synergistic sucrose-maltitol osmotic dehydration modulates cell wall matrix: a novel strategy for enhancing texture and stability of dehydrated peaches
2026 · Jingxuan Wang, Fengzhao Wang, et al. · Journal of Future Foods
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Beyond simple mingling: unveiling the role and synergistic effects of kiwifruit in modifying blueberry pulp’s colloidal architecture
2026 · Zhubin Xi, Jian Lyu, et al. · SSRN Electronic Journal
Global polynomial synchronization and stability of discrete-time inertial neural networks with proportional delays and its application to image encryption
2026 · Fengzhao Wang, Xingjian chen, et al. · AIMS Mathematics
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Research on extended dissipativity for discrete-time inertial neural networks
2025 · Xuan Chen, Fengzhao Wang · AIP Advances
Characterization Of Interaction between Whey Protein Isolate (Wpl) and Erythritol in Aqueous Solution: Effects Of Ph And Mixing Ratio
2024 · Jingxuan Wang, Jinfeng Bi, et al. · SSRN Electronic Journal
Works count: 19
Citation count: 241
H-index: 10
I10-index: 10
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