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1.Zhang,L.,Wang,P.,Sun,X.,Chen,F.,Lai,S.,&Yang,H.(2020).Calciumpermeationpropertyandfirmnesschangeofcherrytomatoesunderultrasoundcombinedwithcalciumlactatetreatment.UltrasonicsSonochemistry,60,104784.(JCRQ1,IF7.2)
2.Zhang,L.,Wang,P.,Chen,F.,Lai,S.,Yu,H.,&Yang,H.(2019).ChenFusheng,LaiShaojuan,YuHongguo,YangHongshun.Effectsofcalciumandpectinmethylesteraseonqualityattributesandpectinmorphologyofjujubefruitundervacuumimpregnationduringstorage.FoodChemistry,289,40-48.(JCRQ1,IF5.4)
3.Zhang,L.,Zhao,S.,Lai,S.,Chen,F.,&Yang,H.(2018).Combinedeffectsofultrasoundandcalciumonthechelate-solublepectinandqualityofstrawberriesduringstorage.CarbohydratePolymers,200,427-435.(JCRQ1,IF6.1)
4.Zhang,L.,Chen,F.,Lai,S.,Wang,H.,&Yang,H.(2018).Impactofsoybeanproteinisolate-chitosanediblecoatingonthesofteningofapricotfruitduringstorage.LWT-FoodScienceandTechnology,96,604-611.(JCRQ1,IF3.1)
5.Li,Y.1,Zhang,L.1,Chen,F.,Lai,S.,&Yang,H.(2018).EffectsofvacuumimpregnationwithcalciumascorbateanddisodiumstannouscitrateonChineseredbayberry.Food&BioprocessTechnology,11,1300-1316.(JCRQ2,IF2.9)
6.Zhang,L.,Chen,F.,Zhang,W.,&Wu,Q.(2018).KineticsandcharacteristicsofsoybeanoilandproteinextractedbyAOTreversemicelletechnology.JournalofChemistry,2018,1-11.(JCRQ3,IF1.726)
7.Zhang,L.,Chen,F.,Zhang,P.,Lai,S.,&Yang,H.(2017).Influenceofricebranwaxcoatingonthephysicochemicalpropertiesandpectinnanostructureofcherrytomatoes.Food&BioprocessTechnology,10(2),349-357.(JCRQ1,IF2.9)
8.Zhang,L.,Zhang,X.,Liu,D,Ding,T,&Ye,X.(2015).Effectofdegradationmethodsonthestructuralpropertiesofcitruspectin.LWT-FoodScienceandTechnology,61,630-637.(JCRQ1,IF3.1)
9.Mao,J.,Zhang,L.,Chen,F.,Lai,S.,Yang,B.,&Yang,H.(2017).Effectofvacuumimpregnationcombinedwithcalciumlactateonthefirmnessandpolysaccharidemorphologyofkyohograpes(VitisviniferaxV.labrusca).Food&BioprocessTechnology,10,699-709.(JCRQ1,IF2.9)
10.Sun,X.,Zhang,L.,Tian,S.,Yang,K.,&Xie,J.(2020)Phospholipidcompositionandemulsifyingpropertiesofricebranlecithinfromenzymaticdegumming.LWT-FoodScienceandTechnology,117,108588.(JCRQ1,IF3.7)
11.Wang,L.,Zhang,L.,Qiu,S.,Liu,C.,Zhang,P.,Yin,L,&Chen,F.(2019).Rheologicalpropertiesandstructuralcharacteristicsofarabinoxylanhydrogelspreparedfromthreewheatbransources.JournalofCerealScience,88,79-86.(JCRQ2,IF2.4)
12.Ma,X.,Zhang,L.,Wang,W.,Zou,M.,Ding,T.,Ye,X.,&Liu,D.(2016).Synergisticeffectandmechanismsofcombiningultrasoundandpectinaseonpectinhydrolysis.Food&BioprocessTechnology,9(7),1249-1257.(JCRQ1,IF2.9)