Wei-qiao X. Lv

Beijing, 100083, China

Last Updated: 09/26/2026

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Found 27 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

Hydroxypropylated/oxidized starch-based regulation of the potato-barley system for extrusion-based 3D food printing.

Hydroxypropylated/oxidized starch-based regulation of the potato-barley system for extrusion-based 3D food printing.

Journal: International journal of biological macromolecules

Published: April 09, 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

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

Extrusion-based 3D printing of starch/PVA composite films: Structure-property relationships and application in fruit preservation.

Extrusion-based 3D printing of starch/PVA composite films: Structure-property relationships and application in fruit preservation.

Journal: Food chemistry

Published: November 24, 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

Low-acyl Gellan gum modulates rheology, microstructure, and swallowing suitability of 3D-printed barley seedling-potato gels.

Low-acyl Gellan gum modulates rheology, microstructure, and swallowing suitability of 3D-printed barley seedling-potato gels.

Journal: Food research international (Ottawa, Ont.)

Published: August 25, 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

Mechanistic insights into structural evolution of goji berry (Lycium barbarum L.) during pulsed vacuum drying procedure via moisture migration and cell wall polysaccharide transformations.

Mechanistic insights into structural evolution of goji berry (Lycium barbarum L.) during pulsed vacuum drying procedure via moisture migration and cell wall polysaccharide transformations.

Journal: Food chemistry

Published: July 07, 2025

Showing 1-12 of 27

Last Updated: 09/26/2026