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期刊名称

current research in food science(1)
food research international(1)
international journal of biological macromolecules(1)
postharvest biology and technology(1)

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Yitong Xie AND Xin Jin AND Jinfeng Bi(0)

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college of food science, shenyang agricultural university, shenyang 110866, china(1)
college of food science, shenyang agricultural university, shenyang, 110866, pr china(1)
food process engin(1)
food process engineering, agrotechnology and food sciences group, wageningen university & research, bornse weilanden 9, wageningen, 6708 wg, the netherlands(1)
institute of food science and technology, chinese academy of agricultural sciences (caas) / key laboratory of agro-products processing, ministry of agriculture and rural affairs, beijing, 100193, pr china(1)
institute of food science and technology, chinese academy of agricultural sciences (caas) / key laboratory of agro−products processing, ministry of agriculture and rural affairs, beijing 100193, pr china(1)
institute of food science and technology, chinese academy of agricultural sciences (caas) / key laboratory of agro−products processing, ministry of agriculture and rural affairs, beijing, 100193, pr china(1)
institute of food science and technology, chinese academy of agricultural sciences (caas), key laboratory of agro-products processing, ministry of agriculture and rural affairs, beijing, china(1)

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年份

2025(2)
2024(2)

科研产出

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资源类型: 外文期刊

作者:Yitong Xie(精确检索)

作者:Xin Jin(精确检索)

作者:Jinfeng Bi(精确检索)

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1Enhanced freeze-drying efficiency in restructured peach: Multiscale insights into heat and mass transfer mechanisms from experiments and computational simulations

作者： Yitong Xie; Xin Jin; Jinfeng Bi; SCIE（2025版） EI（2025版）

机构： Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS) / Key Laboratory of Agro−Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China; College of Food Science, Shenyang Agricultural University, Shenyang 110866, China;

来源：Food Research International

关键词： Energy-efficient process Freezing Mathematical simulation Sublimation drying Transfer properties

2A multiphase and multiscale mechanistic model for hot air drying of shiitake mushroom

作者： Lina Hu; Xin Jin; Yitong Xie; Jinfeng Bi; Ruud G.M. van der Sman; SCIE（2025版）

机构： Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS) / Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, 100193, PR China; Food Process Engineering, Agrotechnology and Food Sciences Group, Wageningen University & Research, Bornse Weilanden 9, Wageningen, 6708 WG, the Netherlands; Food Process Engin;

来源：Current Research in Food Science

关键词： Cell membrane integrity Mechanistic model Mushrooms NMR

3Disparity Mechanisms in Browning of Golden Nectarine and Chun Xue Peach Fruit during Postharvest Storage and Pulping: Biochemical Characteristics and Oxidative Stress

作者： Yitong Xie; Jinfeng Bi; Abdulla Al Faruq; Xin Jin; SCIE（2024版）

机构： College of Food Science, Shenyang Agricultural University, Shenyang, 110866, PR China; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS) / Key Laboratory of Agro−Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, 100193, PR China;

来源：Postharvest Biology and Technology

关键词： Browning discrepancy Carotenoid Peach pulp Polyphenol metabolism Reactive oxygen species

4Modulating pectin structure and enhancing texture of frozen yellow peaches: The impact of low–temperature blanching

作者： Meilin Xian; Jinfeng Bi; Yitong Xie; Xin Jin; SCIE（2024版） EI（2024版）

机构： Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China;

来源：International Journal of Biological Macromolecules

关键词： Low–temperature blanching Pectin Yellow peaches