Hong-wei J. Xiao

Beijing, 100083, China

Last Updated: 09/26/2026

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Found 59 publications

Mechanisms of high-humidity hot air impingement blanching (HHAIB) on microbial counts, functional properties, phenolic profile transformation, and volatile compounds in celery stalks (Apium graveolens L.).

Mechanisms of high-humidity hot air impingement blanching (HHAIB) on microbial counts, functional properties, phenolic profile transformation, and volatile compounds in celery stalks (Apium graveolens L.).

Journal: Food research international (Ottawa, Ont.)
Published: April 13, 2026

Revealing the dominant role of pectin in softening texture and enhancing drying behaviors of grapes after cold plasma pretreatment.

Revealing the dominant role of pectin in softening texture and enhancing drying behaviors of grapes after cold plasma pretreatment.

Journal: Food research international (Ottawa, Ont.)
Published: March 30, 2026

Corrigendum to "Effects of vacuum steam pulsed blanching on bioactive compounds, quality attributes, enzyme activities, and microstructural properties of daylily (Hemerocallis citrina Baroni)" [Food Chem. 506 (2026) 148147].

Corrigendum to "Effects of vacuum steam pulsed blanching on bioactive compounds, quality attributes, enzyme activities, and microstructural properties of daylily (Hemerocallis citrina Baroni)" [Food Chem. 506 (2026) 148147].

Journal: Food chemistry
Published: March 24, 2026

Synergistic vacuum steam pulse blanching and gliding arc cold plasma pretreatment enhances drying efficiency and folate retention in Yardlong bean pods.

Synergistic vacuum steam pulse blanching and gliding arc cold plasma pretreatment enhances drying efficiency and folate retention in Yardlong bean pods.

Journal: Food chemistry
Published: March 04, 2026

More efficient and precise toward application of tomato-derived lycopene: a state-of-the-art review into sources, chemistry, extraction methods, bioavailability, and uniting power in fatty liver disease.

More efficient and precise toward application of tomato-derived lycopene: a state-of-the-art review into sources, chemistry, extraction methods, bioavailability, and uniting power in fatty liver disease.

Journal: Food chemistry
Published: February 02, 2026

Comparison and Modeling of Different Drying Technologies for Zanthoxylum bungeanum Maxim.: Changes in Drying Kinetics, Color, Dehiscence Rate, Volatile Oil Content and Amide Content.

Comparison and Modeling of Different Drying Technologies for Zanthoxylum bungeanum Maxim.: Changes in Drying Kinetics, Color, Dehiscence Rate, Volatile Oil Content and Amide Content.

Journal: Foods (Basel, Switzerland)
Published: January 03, 2026

Pulsed vacuum drying remodels the texture of dried jujube by regulating low-methylesterified pectin and Ca2+-mediated egg-box structures.

Pulsed vacuum drying remodels the texture of dried jujube by regulating low-methylesterified pectin and Ca2+-mediated egg-box structures.

Journal: Food chemistry
Published: December 24, 2025

Critical chemical reactions in the drying of agricultural products: mechanisms, regulation, and future perspectives.

Critical chemical reactions in the drying of agricultural products: mechanisms, regulation, and future perspectives.

Journal: Food chemistry
Published: December 22, 2025

Effects of HHAIB combined with FIR-PVFD on drying characteristics, microstructure, physicochemical properties, and pesticide residues of celery stalks (Apium graveolens L.).

Effects of HHAIB combined with FIR-PVFD on drying characteristics, microstructure, physicochemical properties, and pesticide residues of celery stalks (Apium graveolens L.).

Journal: Food chemistry
Published: December 11, 2025

Mechanisms of vacuum steam pulsed blanching on daylily (Hemerocallis citrina Baroni): Enhancing physicochemical properties, drying efficiency, volatile compound diversity, and plant chemical constituent accumulation.

Mechanisms of vacuum steam pulsed blanching on daylily (Hemerocallis citrina Baroni): Enhancing physicochemical properties, drying efficiency, volatile compound diversity, and plant chemical constituent accumulation.

Journal: Food research international (Ottawa, Ont.)
Published: November 10, 2025

Profile of Free and Conjugated Phenolic Compounds of Okra Pods Subjected to High-Humidity Hot-Air Impingement Blanching (HHAIB).

Profile of Free and Conjugated Phenolic Compounds of Okra Pods Subjected to High-Humidity Hot-Air Impingement Blanching (HHAIB).

Journal: Molecules (Basel, Switzerland)
Published: November 06, 2025

Effects of vacuum steam pulsed blanching on bioactive compounds, quality attributes, enzyme activities, and microstructural properties of daylily (Hemerocallis lilioasphodelus L.).

Effects of vacuum steam pulsed blanching on bioactive compounds, quality attributes, enzyme activities, and microstructural properties of daylily (Hemerocallis lilioasphodelus L.).

Journal: Food chemistry
Published: August 13, 2025
Showing 1-12 of 59

Last Updated: 09/26/2026