Area of Interest:

Food Science and Technology

100%

Food Rheology

62%

Food Processing

90%

Food Nutrition

75%

Development Product

55%

Research Publications in Numbers

Books
0

Chapters
0

Articles
0

Abstracts
0

Selected Publications

Zhao, X., H. Zhang, R. Duan and Z. Feng, 2017. The states of water in glutinous rice flour characterized by interpreting desorption isotherm. J. Food Sci. Technol. 10.1007/s13197-017-2580-1.
CrossRef |
Hua, Z., Y. Bai, X. Zhao and R. Duan, 2016. Water desorption isotherm and its thermodynamic analysis of glutinous rice flour. Am. J. Food Technol., 11: 115-124.
Hua, Z., Y. Bai, X. Zhao and R. Duan, 2016. Probing water desorption mechanism of glutinous rice flour with four theoretical isotherm models: A comparative study. Am. J. Food Technol., 11: 264-272.
Zhao, X., P. Zhang, Z. Wang, H. Zhang and Y. Wei, 2015. Effects of extrusion variables on the protein digestibility in vitro, crispness and color of expanded foxtail millet-soybean meal blends. J. Chin. Cereals Oils Assoc., 30: 11-18.
Zhao, X., G. An, Z. Wang, Y. Wei and B. Zhang, 2015. Protein modifications after foxtail millet extrusion: Solubility and molecular weight. Adv. J. Food Sci. Technol., 7: 522-529.
Direct Link |
Zhao, X., G. An, Z. Wang and Y. Wei, 2015. Modeling the mechanical texture of foxtail millet extrudates during hydrosorption with a modified peleg-fermi model. Adv. J. Food Sci. Technol., 8: 383-393.
Direct Link |
Zhao, X. and Y. Wei, 2014. Effect of sequent extracting major components in foxtail millet on the properties of its expanded extrudates. Grain Feed Ind., 8: 13-17 (In Chinese),.
Wang, Z., L. Li, D. Yuan, X. Zhao, S. Cui, J. Hu and J. Wang, 2014. Reduction of the allergenic protein in soybean meal by enzymatic hydrolysis. Food Agric. Immunol., 25: 301-310.
CrossRef | Direct Link |
Zhao, X.W., P.Q. Zhang, M.M. Lei and Z.C. Wang, 2013. Role of starch in biaxial extensional viscosity of flour dough. Adv. Mater. Res., 746: 229-233.
CrossRef | Direct Link |
Zhao, X.W., C.P. Jiang, R.F. Li and G.J. An, 2013. Equibiaxial extensional viscosity and network formation of wheat gluten-xanthan gum dough. Adv. Mater. Res., 787: 306-310.
CrossRef | Direct Link |
Zhao, X.W., Y.M. Wei and B. Zhang, 2012. Effect of extrusion on the physicochemical properties of foxtail millet starch. Sci. Technol. Food Ind., 33: 185-188, (In Chinese).
Zhao, X. and G.Y. Li, 2012. Study on diffusion of tartrazine in starch gels. Sci. Technol. Food Ind., 33: 303-305, (In Chinese).
Zhao, X., Y. Wei, Z. Wang, F. Chen and A.O. Ojokoh, 2011. Reaction kinetics in food extrusion: Methods and results. Critical Rev. Food Sci. Nutr., 51: 835-854.
CrossRef | Direct Link |
Zhao, X., Y. Wei, Z. Wang, B. Zhang, F. Chen and P. Zhang, 2011. Mechanochemistry in thermomechanical processing of foods: Kinetic aspects. J. Food Sci., 76: R134-R142.
CrossRef | Direct Link |
Zhao, X., Y. Wei and S. Du, 2010. Mathematical models of food extrusion expansion and its effect on texture. J. Chin. Cereals Oils Assoc., 25: 85-97, (In Chinese).
Zhao, X.W., S.Z. Li and C.P. Jiang, 2009. Effects of thawing methods on the biaxial extensional viscosity of wheat flour dough. Food Sci. Technol., 34: 132-135, (In Chinese).
Zhao, X., Y. Wei and L. Kang, 2009. Methods for analyzing food extrusion process: II kinetics and phase transition analysis. J. Chin. Cereals Oils Assoc., 24: 121-126, (In Chinese).
Zhao, X., Y. Wei and S. Du, 2008. Review on mathematical models of food property changes induced by extrusion. Trans. CSAE, 24: 301-307, (In Chinese).
Zhao, X., Y. Wei and S. Du, 2008. Methods for analyzing food extrusion process：Residence time distribution analysis and rheology analysis. J. Chin. Cereals Oils Assoc., 23: 228-233, (In Chinese).
Zhao, X., Y. Wei and B. Zhang, 2008. Kinetics of available lysine loss during blend extrusion of millet and soybean meal mixture. J. Chin. Cereals Oils Assoc., 23: 70-74, (In Chinese).