Publikationer av Jingnan Zhang
Refereegranskade
Artiklar
[1]
X. Tang, J. Zhang och H. Zhu, "A physics-oriented review of neural-network-based modeling for bluff-body flows," Physics of fluids, vol. 38, no. 10, 2026.
[2]
Z. Wang et al., "Apple Pomace in Ready-to-Eat Plant-Based Meat Analogs : Functionality, Challenges, and Opportunities," Foods, vol. 15, no. 12, 2026.
[3]
S. Li et al., "LC-MS/MS for Simultaneous Determination and Isomer Separation of 12 Glucocorticoid Residues in Multiple Aquatic Foods," Foods, vol. 15, no. 4, 2026.
[4]
J. Zhang et al., "Precision meat preservation via intelligent non-migratory antimicrobial packaging," Trends in Food Science & Technology, vol. 167, 2026.
[5]
H. Wu et al., "Technology-driven reduction of fish post-harvest loss could enhance food security and economic resilience," Communications Sustainability, vol. 1, no. 1, 2026.
[6]
J. Zhang och J. Zhou, "Bioactive compounds in emerging food resources : Extraction, characterization and health benefits," Food and Humanity, vol. 5, 2025.
[7]
J. Zhang och H. Zhu, "Finite element analysis as a promising approach for texture development of plant-based meat analogs," Physics of fluids, vol. 37, no. 3, 2025.
[8]
M. Zhou et al., "Harnessing AI for enhanced screening of antimicrobial bioactive compounds in food safety and preservation," Trends in Food Science & Technology, vol. 157, 2025.
[9]
W. Luo et al., "Valorization of animal by-product enzymes : Advancing sustainable food processing through innovative extraction, purification, and application strategies," Trends in Food Science & Technology, vol. 156, 2025.
[10]
J. Zhang och H. Wu, "Valorization of bioactive compounds from food by-products using supercritical fluid extraction : A technological and industrial perspective," Food Chemistry, vol. 484, 2025.
[11]
J. Zhang och Y. Li, "Berry pomace as a potential ingredient for plant‐based meat analogs," Food Biomacromolecules, vol. 1, no. 2, s. 127-139, 2024.
[12]
X. Lei et al., "Mechanistic insights to the strong antioxidative capacity of lingonberry press cake during recovery of fish protein ingredients," Future Foods, vol. 10, 2024.
[13]
H. Wu et al., "Plant-based meat analogs: color challenges and coloring agents," Food, Nutrition and Health, vol. 1, no. 1, 2024.
[14]
J. Zhang et al., "Recent advances of recycling proteins from seafood by-products : Industrial applications, challenges, and breakthroughs," Trends in Food Science & Technology, vol. 149, 2024.
[15]
J. Zhang et al., "Role of lingonberry press cake in producing stable herring protein isolates via pH-shift processing : A dose response study," Food Chemistry: X, vol. 22, 2024.
[16]
C. R.V. Coelho et al., "Fish beyond fillets: Life cycle assessment of cross-processing herring and lingonberry co-products into a food product," Resources, Conservation and Recycling, vol. 188, 2023.
[17]
J. Zhang et al., "Lingonberry (Vaccinium vitis-idaea) press-cake as a new processing aid during isolation of protein from herring (Clupea harengus) co-products," Food Chemistry: X, vol. 17, 2023.
[18]
J. Zhang et al., "Radial discharge high shear homogenization and ultrasonication assisted pH-shift processing of herring co-products with antioxidant-rich materials for maximum protein yield and functionality," Food Chemistry, vol. 400, 2023.
[19]
C. R.V. Coelho et al., "A comparative life cycle assessment of cross-processing herring side streams with fruit pomace or seaweed into a stable food protein ingredient," Future Foods, vol. 6, 2022.
[20]
J. Zhang et al., "Cross-processing herring and salmon co-products with agricultural and marine side-streams or seaweeds produces protein isolates more stable towards lipid oxidation," Food Chemistry, vol. 382, 2022.
[21]
M. Abdollahi et al., "Minimizing lipid oxidation during pH-shift processing of fish by-products by cross-processing with lingonberry press cake, shrimp shells or brown seaweed," Food Chemistry, vol. 327, 2020.
Senaste synkning med DiVA:
2026-11-08 02:11:30 UTC