| Trends in microwave-related drying of fruits and vegetables M Zhang, J Tang, AS Mujumdar, S Wang Trends in Food Science & Technology 17 (10), 524-534, 2006 | 1263 | 2006 |
| 3D printing: Printing precision and application in food sector Z Liu, M Zhang, B Bhandari, Y Wang Trends in Food Science & Technology 69, 83-94, 2017 | 785 | 2017 |
| Effects of ultrasound on the structure and physical properties of black bean protein isolates L Jiang, J Wang, Y Li, Z Wang, J Liang, R Wang, Y Chen, W Ma, B Qi, ... Food research international 62, 595-601, 2014 | 615 | 2014 |
| Impact of rheological properties of mashed potatoes on 3D printing Z Liu, M Zhang, B Bhandari, C Yang Journal of Food Engineering 220, 76-82, 2018 | 500 | 2018 |
| Non-volatile taste active compounds in the meat of Chinese mitten crab (Eriocheir sinensis) DW Chen, M Zhang Food chemistry 104 (3), 1200-1205, 2007 | 482 | 2007 |
| Investigation on lemon juice gel as food material for 3D printing and optimization of printing parameters F Yang, M Zhang, B Bhandari, Y Liu Lwt 87, 67-76, 2018 | 461 | 2018 |
| Recent developments in novel shelf life extension technologies of fresh-cut fruits and vegetables L Ma, M Zhang, B Bhandari, Z Gao Trends in Food Science & Technology 64, 23-38, 2017 | 445 | 2017 |
| Investigation on fish surimi gel as promising food material for 3D printing L Wang, M Zhang, B Bhandari, C Yang Journal of Food Engineering 220, 101-108, 2018 | 444 | 2018 |
| Physical, chemical and microbiological changes in stored green asparagus spears as affected by coating of silver nanoparticles-PVP J An, M Zhang, S Wang, J Tang LWT-Food Science and Technology 41 (6), 1100-1107, 2008 | 421 | 2008 |
| Compositional characteristics and nutritional quality of Chinese mitten crab (Eriocheir sinensis) DW Chen, M Zhang, S Shrestha Food chemistry 103 (4), 1343-1349, 2007 | 404 | 2007 |
| Linking rheology and printability of a multicomponent gel system of carrageenan-xanthan-starch in extrusion based additive manufacturing Z Liu, B Bhandari, S Prakash, S Mantihal, M Zhang Food Hydrocolloids 87, 413-424, 2019 | 398 | 2019 |
| Functional and conformational changes to soy proteins accompanying anthocyanins: Focus on covalent and non-covalent interactions X Sui, H Sun, B Qi, M Zhang, Y Li, L Jiang Food Chemistry 245, 871-878, 2018 | 374 | 2018 |
| Novel pH-sensitive films containing curcumin and anthocyanins to monitor fish freshness H Chen, M Zhang, B Bhandari, C Yang Food Hydrocolloids 100, 105438, 2020 | 364 | 2020 |
| Recent developments in high-quality drying of vegetables, fruits, and aquatic products M Zhang, H Chen, AS Mujumdar, J Tang, S Miao, Y Wang Critical reviews in food science and nutrition 57 (6), 1239-1255, 2017 | 340 | 2017 |
| Reciprocal leukemia-stroma VCAM-1/VLA-4-dependent activation of NF-κB mediates chemoresistance R Jacamo, Y Chen, Z Wang, W Ma, M Zhang, EL Spaeth, Y Wang, ... Blood, The Journal of the American Society of Hematology 123 (17), 2691-2702, 2014 | 322 | 2014 |
| Recent development in 3D food printing F Yang, M Zhang, B Bhandari Critical reviews in food science and nutrition 57 (14), 3145-3153, 2017 | 321 | 2017 |
| Impact of ultrasonic treatment on an emulsion system stabilized with soybean protein isolate and lecithin: Its emulsifying property and emulsion stability X Sui, S Bi, B Qi, Z Wang, M Zhang, Y Li, L Jiang Food Hydrocolloids 63, 727-734, 2017 | 295 | 2017 |
| Extrusion process improves the functionality of soluble dietary fiber in oat bran M Zhang, X Bai, Z Zhang Journal of Cereal Science 54 (1), 98-103, 2011 | 292 | 2011 |
| Application of ultrasound technology in processing of ready-to-eat fresh food: A review F Chen, M Zhang, C Yang Ultrasonics sonochemistry 63, 104953, 2020 | 269 | 2020 |
| Drying of edamames by hot air and vacuum microwave combination Q Hu, M Zhang, AS Mujumdar, G Xiao, S Jin-cai Journal of Food Engineering 77 (4), 977-982, 2006 | 267 | 2006 |
