Citations (103)
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Azmil Haizam Ahmad Tarmizi & Ainie Kuntom. (2022) The occurrence of 3-monochloropropane-1,2-diol esters and glycidyl esters in vegetable oils during frying. Critical Reviews in Food Science and Nutrition 62:12, pages 3403-3419.
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Shoma Devi, Min Zhang, Ronghua Ju & Bhesh Bhandari. (2021) Recent development of innovative methods for efficient frying technology. Critical Reviews in Food Science and Nutrition 61:22, pages 3709-3724.
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Shoma Devi, Min Zhang & Arun S. Mujumdar. (2021) Influence of ultrasound and microwave-assisted vacuum frying on quality parameters of fried product and the stability of frying oil. Drying Technology 39:5, pages 655-668.
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Fakhreddin Salehi. (2019) Color changes kinetics during deep fat frying of kohlrabi (Brassica oleracea var. gongylodes) slice. International Journal of Food Properties 22:1, pages 511-519.
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Ya Su, Min Zhang, Weiming Zhang, Chunquan Liu & Bhesh Bhandari. (2018) Low oil content potato chips produced by infrared vacuum pre-drying and microwave-assisted vacuum frying. Drying Technology 36:3, pages 294-306.
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Tanushree Maity, A. S. Bawa & P. S. Raju. (2018) Effect of preconditioning on physicochemical, microstructural, and sensory quality of vacuum-fried jackfruit chips. Drying Technology 36:1, pages 63-71.
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Ya Su, Min Zhang & Weiming Zhang. (2016) Effect of low temperature on the microwave-assisted vacuum frying of potato chips. Drying Technology 34:2, pages 227-234.
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Tao Wang, Min Zhang, Zhongxiang Fang & Yaping Liu. (2016) Effect of processing parameters on the pulsed-spouted microwave vacuum drying of puffed salted duck egg white/starch products. Drying Technology 34:2, pages 206-214.
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Xiaojian Quan, Min Zhang, Weiming Zhang & Benu Adhikari. (2014) Effect of Microwave-Assisted Vacuum Frying on the Quality of Potato Chips. Drying Technology 32:15, pages 1812-1819.
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Min Zhang & Hao Jiang. (2014) Recent Food Drying R&D at Jiangnan University: An Overview. Drying Technology 32:15, pages 1743-1750.
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Huizhi Chen, Min Zhang & Zhongxiang Fang. (2014) Vacuum Frying of Desalted Grass Carp (Ctenopharyngodon idellus) Fillets. Drying Technology 32:7, pages 820-828.
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N. F. Sejali & M.
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J. Bravo, N. Sanjuán, G. Clemente & A. Mulet. (2011) Pressure Effect on Deep Fat Frying of Apple Chips. Drying Technology 29:4, pages 472-477.
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Min Zhang, Hao Jiang & Rui-Xin Lim. (2010) Recent Developments in Microwave-Assisted Drying of Vegetables, Fruits, and Aquatic Products—Drying Kinetics and Quality Considerations. Drying Technology 28:11, pages 1307-1316.
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Zhiqing Gong, Leyi Gao, Jianshen An, Min Zhang, A. S. Mujumdar & Jincai Sun. (2009) Effects of Predrying and Vacuum Impregnation with Nano-Calcium Carbonate Solution on Strawberries, Carrots, Corn, and Blueberries. Drying Technology 28:1, pages 36-41.
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Xian-ju Song, Min Zhang & ArunS. Mujumdar. (2007) Effect of Vacuum-Microwave Predrying on Quality of Vacuum-Fried Potato Chips. Drying Technology 25:12, pages 2021-2026.
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Xian-ju Song, Min Zhang & ArunS. Mujumdar. (2007) Optimization of Vacuum Microwave Predrying and Vacuum Frying Conditions to Produce Fried Potato Chips. Drying Technology 25:12, pages 2027-2034.
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Fan Liu-ping, Min Zhang & ArunS. Mujumdar. (2007) Storage Stability of Carrot Chips. Drying Technology 25:9, pages 1537-1543.
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Zhiqing Gong, Min Zhang & Jincai Sun. (2007) Physico-Chemical Properties of Cabbage Powder as Affected by Drying Methods. Drying Technology 25:5, pages 913-916.
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G. A. P. Torezan, H. C. Menezes, M. E. Katekawa & M. A. Silva. (2007) Microstructure and Adsorption Characteristics of Mango Chips Obtained by Osmotic Dehydration and Deep Fat Frying. Drying Technology 25:1, pages 153-159.
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Haizhen Mo, Min Zhang & Jincai Sun. (2006) Effect of Drying Process Parameters on Dehydrated Cabbage Enriched with Selenium. Drying Technology 24:12, pages 1657-1663.
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Liu-ping Fan, Min Zhang & ArunS. Mujumdar. (2006) Effect of Various Pretreatments on the Quality of Vacuum-Fried Carrot Chips. Drying Technology 24:11, pages 1481-1486.
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Omidiran Adebukola Tolulope, Odukoya Julius, Akinbule Oluwafunke Opeyemi & Sobukola Olajide Philip. (2023) Effect of Microwave-Assisted Pre-drying and Deep-Fat-Frying Conditions on Some Quality Attributes of Orange Fleshed Sweetpotato Chips. Food Chemistry Advances, pages 100534.
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Tianlin Feng, Huizhi Chen & Min Zhang. (2023) Applicability and Freshness Control of pH-Sensitive Intelligent Label in Cool Chain Transportation of Vegetables. Foods 12:18, pages 3489.
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Jinjin Huang, Min Zhang & Zhongxiang Fang. (2023) Perspectives on Novel Technologies of Processing and Monitoring the Safety and Quality of Prepared Food Products. Foods 12:16, pages 3052.
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Xinli Ran, Dingsong Lin, Lingjie Zheng, Yifan Li & Hongshun Yang. (2023) Kinetic modelling of the mass and heat transfer of a plant-based fishball alternative during deep-fat frying and air frying and the changes in physicochemical properties. Journal of Food Engineering 350, pages 111457.
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Amos Nussinovitch & Madoka Hirashima. 2023. Use of Hydrocolloids to Control Food Appearance, Flavor, Texture, and Nutrition. Use of Hydrocolloids to Control Food Appearance, Flavor, Texture, and Nutrition
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Abhipriya Patra, V. Arun Prasath, Parag Prakash Sutar, N. Karpoora Sundara Pandian & R. Pandiselvam. (2022) Evaluation of effect of vacuum frying on textural properties of food products. Food Research International 162, pages 112074.
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Mingchih Fang, Yen-Shu Ting & Wen-Chieh Sung. (2022) Effects of Sodium Alginate, Pectin and Chitosan Addition on the Physicochemical Properties, Acrylamide Formation and Hydroxymethylfurfural Generation of Air Fried Biscuits. Polymers 14:19, pages 3961.
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Kong Demei, Min Zhang, Pattarapon Phuhongsung & Arun S. Mujumdar. (2022) 3D food printing: Controlling characteristics and improving technological effect during food processing. Food Research International 156, pages 111120.
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Hong-Ting Victor Lin, Der-Sheng Chan, Yu-Hsiang Huang & Wen-Chieh Sung. (2021) Kinetics of Moisture Loss and Oil Absorption of Pork Rinds during Deep-Fat, Microwave-Assisted and Vacuum Frying. Foods 10:12, pages 3025.
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Bimal Chitrakar, Min Zhang & Dongcui Fan. (2019)
The synergistic effect of ultrasound and microwave on the physical, chemical, textural, and microstructural properties of vacuum fried Chinese yam (
Dioscorea polystachya
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Xin-li Ran, Min Zhang, Yuchuan Wang & Bhesh Bhandari. (2019) Dielectric properties of carrots affected by ultrasound treatment in water and oil medium simulated systems. Ultrasonics Sonochemistry 56, pages 150-159.
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Hao Shi, Min Zhang & Chaohui Yang. (2019)
Effect of low‐temperature vacuum frying assisted by microwave on the property of fish fillets (
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Kaibo Deng, Jiyuan Chen, Yuting Tian, Song Miao & Baodong Zheng. (2019) Optimization of process variables on physical and sensory attributes of shiitake (Lentinula edodes) slices during vacuum frying. Innovative Food Science & Emerging Technologies 54, pages 162-171.
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Meng-sha Huang, Min Zhang & Bhesh Bhandari. (2018) Synergistic effects of ultrasound and microwave on the pumpkin slices qualities during ultrasound-assisted microwave vacuum frying. Journal of Food Process Engineering 41:6, pages e12835.
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Shoma Devi, Min Zhang & Chung Lim Law. (2018) Effect of ultrasound and microwave assisted vacuum frying on mushroom (Agaricus bisporus) chips quality. Food Bioscience 25, pages 111-117.
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Muhammad Arslan, Zou Xiaobo, Jiyong Shi, Allah Rakha, Xuetao Hu, Muhammad Zareef, Xiaodong Zhai & Sajid Basheer. (2018) Oil Uptake by Potato Chips or French Fries: A Review. European Journal of Lipid Science and Technology 120:10.
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