张旻｜合肥工业大学｜学者主页

2026

基于食品安全监督抽检数据分析的县域食品安全监管对策——以某县域2025年食品安全监督抽检数据为例

张旻，杨云斌

《食经》

2026

蒋礼鸿，张旻，李兴江，吴学凤，穆冬冬，陈小举

《食品研究与开发》

2024

Kay Khaing Hnin, Min Zhang, Ronghua Ju, Bin Wang

DOI

2021

Novel evaluation technology for the demand characteristics of 3D food printing materials: a review

Qiyong Jiang, Min Zhang, A. Mujumdar

Critical reviews in food science and nutrition

DOI

2021

Role of dehydration technologies in processing for advanced ready-to-eat foods: A comprehensive review

Wenchao Liu, Min Zhang, A. Mujumdar, Jingjing Chen

Critical reviews in food science and nutrition

DOI

2021

Zhen-Bin Liu, Chang He, Chao-Fan Guo, Fengying Chen, B. Bhandari, Min Zhang

DOI

2021

Fresh-cut orange preservation based on nano-zinc oxide combined with pressurized argon treatment

Dan Wu, Min Zhang, Bao-Guo Xu, Zhi-Mei Guo

DOI

2021

Novel hybrid strategy for improving product quality of freeze-dried dumplings: different cooking methods combined with chitosan coating

Wenchao Liu, Min Zhang, A. Mujumdar, Hai-Xiang Wang

Drying Technology

DOI

2021

Pulse-spouted microwave freeze drying of raspberry: Control of moisture using ANN model aided by LF-NMR

Yanan Sun, Min Zhang, A. Mujumdar, Dongxing Yu

DOI

2021

4D printing of lotus root powder gel: Color change induced by microwave

Chen Chen, Min Zhang, Chao-Fan Guo, Hui-Zhi Chen

DOI

2021

Ya Su, Min Zhang, Bimal Chitrakar, Weiming Zhang

DOI

2021

Liang Ma, Min Zhang, Ji-Cheng Xu, Baosong Bai

DOI

2021

Hui-Zhi Chen, Min Zhang, B. Bhandari, Chao-Hui Yang

DOI

2020

Pasteurization of flavored shredded pork using Zno nanoparticles combined with radio frequency pasteurization technology

Ji-Cheng Xu, Min Zhang, Ping Cao, Benu Adhikari

Journal of food science and technology

DOI

2020

Effects of low-frequency ultrasonic pre-treatment in water/oil medium simulated system on the improved processing efficiency and quality of microwave-assisted vacuum fried potato chips.

Ya Su, Min Zhang, Bimal Chitrakar, Weiming Zhang

Ultrasonics sonochemistry

DOI

2020

Effects of pre-drying treatments combined with explosion puffing drying on the physicochemical properties, antioxidant activities and flavor characteristics of apples.

Lei Feng, Ya-Yuan Xu, Yadong Xiao, Jiang-Feng Song, Da-Jing Li, Zhong-Yuan Zhang, Chun-Quan Liu, Chun-Ju Liu, Ning Jiang, Min Zhang, Cun-Shan Zhou

Food Chemistry

DOI

2020

DOI

2020

Solid-state fermentation with probiotics and mixed yeast on properties of okara

Hui Shi, Min Zhang, Wei-Qin Wang, S. Devahastin

DOI

2020

Bimal Chitrakar, Min Zhang, Xiaohu Zhang

DOI

2020

Efficient physical extraction of active constituents from edible fungi and their potential bioactivities: A review

Yanan Sun, Min Zhang, Z. Fang

DOI

2020

4D printing of mashed potato/purple sweet potato puree with spontaneous color change

Chang He, Min Zhang, Chao-Fan Guo

DOI

2020

Hanzhi Fan, Min Zhang, B. Bhandari, Chao-Hui Yang

DOI

2020

Application of power ultrasound in freezing and thawing Processes: Effect on process efficiency and product quality.

Liqing Qiu, Min Zhang, Bimal Chitrakar, B. Bhandari

Ultrasonics sonochemistry

DOI

2020

Influences of four pretreatments on anthocyanins content, color and flavor characteristics of hot-air dried rose flower

Yoon Hlaine Barani, Min Zhang, Bin Wang, S. Devahastin

Drying Technology

DOI

2020

Moisture adsorption in water caltrop ( Trapa bispinosa Roxb .) pericarps: Thermodynamic properties and glass transition

Xin-Feng Cheng, Min Zhang, Benu Adhikari

DOI

2020

Recent Developments in High‐Quality Drying of Herbs and Spices

Wei Jin, Min Zhang, Weifeng Shi, A. Mujumdar

DOI

2020

Fengying Chen, Min Zhang, Zhen-Bin Liu, B. Bhandari

DOI

2020

Xiao-Fei Wu, Min Zhang, Yanan Sun, B. Bhandari, Dongcui Fan

DOI

2020

Ji-Cheng Xu, Min Zhang, Ping Cao, Benu Adhikari

DOI

2020

A novel method of osmotic-dehydrofreezing with ultrasound enhancement to improve water status and physicochemical properties of kiwifruit

Kai Fan, Min Zhang, Wei-Qin Wang, B. Bhandari

DOI

2020

Indirect prediction of 3D printability of mashed potatoes based on LF-NMR measurements

Zhen-Bin Liu, Min Zhang, Yu-Fen Ye

DOI

2020

Microporous modified atmosphere packaging to extend shelf life of fresh foods: A review

Ping Qu, Min Zhang, Kai Fan, Zhi-Mei Guo

Critical reviews in food science and nutrition

DOI

2020

Evaluation of potential application of artificial intelligent control aided by LF-NMR in drying of carrot as model material

Qing Sun, Min Zhang, A. Mujumdar

DOI

2020

Investigation on 3D printing ability of soybean protein isolate gels and correlations with their rheological and textural properties via LF-NMR spectroscopic characteristics

Pattarapon Phuhongsung, Min Zhang, S. Devahastin

DOI

2020

3D extrusion-based printability evaluation of selected cereal grains by computational fluid dynamic simulation

Chao-Fan Guo, Min Zhang, S. Devahastin

DOI

2020

Kay Khaing Hnin, Min Zhang, Bin Wang

DOI

2020

Recent developments in key processing techniques for oriental spices/herbs and condiments: a review

Liqing Qiu, Min Zhang, A. Mujumdar, Yaping Liu

Food reviews international (Print)

DOI

2020

Use of potato processing by-product: Effects on the 3D printing characteristics of the yam and the texture of air-fried yam snacks

Chun-Yan Feng, Min Zhang, B. Bhandari, Yu-Fen Ye

DOI

2020

Kay Khaing Hnin, Min Zhang, Bin Wang, S. Devahastin

DOI

2019

A promising pulse-spouted microwave freeze drying method used for Chinese yam cubes dehydration: quality, energy consumption, and uniformity

Linlin Li, Min Zhang, Le-Qun Zhou

Drying Technology

DOI

2019

Effect of different drying methods on the quality of restructured rose flower (Rosa rugosa) chips

Liqing Qiu, Min Zhang, Ronghua Ju, Yuchuan Wang, Bimal Chitrakar, Bin Wang

Drying Technology

DOI

2019

Radiofrequency heating for powder pasteurization of barley grass: antioxidant substances, sensory quality, microbial load and energy consumption.

Xiao-Huang Cao, Min Zhang, Bimal Chitrakar, A. Mujumdar, Qi-Feng Zhong, Zhushang Wang, Li-Ping Wang

The Journal of the Science of Food and Agriculture

DOI

2019

S. M. Roknul Azam, Min Zhang, C. Law, A. Mujumdar

DOI

2019

Effects of ε-Polylysine/Chitosan Composite Coating and Pressurized Argon in Combination with MAP on Quality and Microorganisms of Fresh-Cut Potatoes

Xu-zhe Shen, Min Zhang, Kai Fan, Zhi-Mei Guo

Food and Bioprocess Technology

DOI

2019

Effect of blanching on volatile compounds and structural aspects of Cordyceps militaris dried by microwave-assisted pulse-spouted bed freeze-drying (MPSFD)

Xiao-Fei Wu, Min Zhang, B. Bhandari, Zhong-Qin Li

DOI

2019

Effect of carbon dots with chitosan coating on microorganisms and storage quality of modified atmospheric packaged fresh-cut cucumber.

Kai Fan, Min Zhang, Dongcui Fan, Fangjun Jiang

The Journal of the Science of Food and Agriculture

DOI

2019

Wei Jin, Min Zhang, Weifeng Shi

DOI

2019

Ultrasound treatment to modified atmospheric packaged fresh-cut cucumber: Influence on microbial inhibition and storage quality.

Kai Fan, Min Zhang, Fangjun Jiang

Ultrasonics sonochemistry

DOI

2019

Effect of Novel Ultrasonic- Microwave Combined Pretreatment on the Quality of 3D Printed Wheat Starch-Papaya System

Ke-Jing Xu, Min Zhang, B. Bhandari

Food Biophysics

DOI

2019

Effects of pressurized argon and nitrogen treatments in combination with modified atmosphere on quality characteristics of fresh-cut potatoes

Xu-zhe Shen, Min Zhang, S. Devahastin, Zhi-Mei Guo

Postharvest Biology and Technology

DOI

2019

DOI

2019

Recent developments in high efficient freeze-drying of fruits and vegetables assisted by microwave: A review

Kai Fan, Min Zhang, A. Mujumdar

Critical reviews in food science and nutrition

DOI

2019

A hybrid vacuum frying process assisted by ultrasound and microwave to enhance the kinetics of moisture loss and quality of fried edamame

Md. Mojaharul Islam, Min Zhang, B. Bhandari, Zhi-Mei Guo

Food and Bioproducts Processing

DOI

2018

Effects of radio frequency and high pressure steam sterilisation on the colour and flavour of prepared Nostoc sphaeroides.

Ji-Cheng Xu, Min Zhang, Yan-Jun An, Azam S. M. Roknul, Benu Adhikari

The Journal of the Science of Food and Agriculture

DOI

2018

Study on 3D printing of orange concentrate and material characteristics

S. M. Roknul Azam, Min Zhang, A. Mujumdar, Chao-Hui Yang

DOI

2018

Ji-Cheng Xu, Min Zhang, Benu Adhikari

Journal of Applied Phycology

DOI

2018

Weiqiao Lv, Min Zhang, Yuchuan Wang, Benu Adhikari

DOI

2018

Enhancement of water removing and the quality of fried purple-fleshed sweet potato in the vacuum frying by combined power ultrasound and microwave technology.

Trends in Microwave-Assisted Freeze Drying of Foods

Xu Duan, Min Zhang, Arun S. Mujumdar, Rui Wang

DOI

2008

Effect of Quick-frozen and Vacuum Technology on the Quality of the Oil-fried Potato Chips

Min Zhang

2008

H. Cao, Min Zhang, A. Mujumdar, G. Xiao, Jin-Cai Sun

DOI

2007

Effect of 1-MCP Treatment on Post-Harvest Quality of Green Asparagus

Min Zhang

2007

Study on applicatim of intermittent drying mode by vacaum inicroware drging in deep-bed

Min Zhang

2007

Effect of Vacuum-Microwave Predrying on Quality of Vacuum-Fried Potato Chips

Xian-Ju Song, Min Zhang, A. Mujumdar

DOI

2007

Studies on Color-Protecting of Vegetable Paper With Air Dehydrated Brassica parachinensis

Min Zhang

2007

Physico-Chemical Properties of Cabbage Powder as Affected by Drying Methods

Z. Gong, Min Zhang, Jin-Cai Sun

DOI

2007

Storage Stability of Carrot Chips

Liuping Fan, Min Zhang, A. Mujumdar

DOI

2006

Trends in microwave- related drying of fruits and vegetables

Min Zhang, Juming Tang, A. Mujumdar, Shao-Jin Wang

DOI

2006

Process of making frozen light pickled seasoning vegetable

Jin-Cai Sun, Min Zhang, Qi-Feng Zhong, Fang Li, Liu-Ping Fan

2006

Method for shortening processing time of microwave freezing drying of fruit or vegetable powder by utilizing dielectric core

Min Zhang, Xu Duan, Liu-Ping Fan

2006

J. An, Min Zhang, Qirui Lu

2006

Preservation of strawberries by modified atmosphere packages with other treatments

Min Zhang, G. Xiao, V. Salokhe

DOI

2006

Effect of a prestorage treatment with 6-benzylaminopurine and modified atmosphere packaging storage on the respiration and quality of green asparagus spears

J. An, Min Zhang, Qirui Lu, Zhong-Gang Zhang

DOI

2006

Effect of Drying Process Parameters on Dehydrated Cabbage Enriched with Selenium

H. Mo, Min Zhang, Jin-Cai Sun

DOI

2006

Optimization of Osmotic Dehydration of Kiwifruit

H. Cao, Min Zhang, A. Mujumdar, Wei-Hua Du, Jin-Cai Sun

DOI

2006

Effect of Pretreatment on Dehydrated Cabbage Quality

Chun-Hua Zhang, Min Zhang, Le-Qun Zhou

2005

Effect of 6-BA Treatment on Modified Atmosphere Packaging of Asparagus

J. An, Min Zhang, Zhong-Gang Zhan

2005

Wei-Hua Du, Yu-Ping Ye, Jin-Cai Sun, Min Zhang, Yi-Ping Chen, Baoqiu Chen, Jian-Kui Yang

2005

Min Zhang, G. Xiao, Guo-Xiang Luo, Jian Peng, V. Salokhe

2004

Studies on Hot Air and Microwave Vacuum Drying of Wild Cabbage

Yan-Yang Xu, Min Zhang, A. Mujumdar, Le-Qun Zhou, Jin-Cai Sun

Min Zhang, Chun-Li Li, Xiao-Lin Ding, C. Cao

DOI

2001

Studies on Preservation of Two Cultivars of Grapes at Controlled Temperature

Min Zhang, Y. Huan, Q. Tao, Hong-Yun Wang, Cheng Li

DOI

2001

Effects of heating on thermal denaturation of several green vegetables suitable for dehydration

Min Zhang, C.-L.-Ma-C.-H. Li, X.-L. Ding

2000

APPLICATION OF VARIOUS DRYING METHODS IN SELENIUM-ENRJCHED VEGETABLE DEHYDRATION

Min Zhang, Chun-Li Li, Xiao-Lin Ding

DOI

精选作品

期刊论文

基于食品安全监督抽检数据分析的县域食品安全监管对策——以某县域2025年食品安全监督抽检数据为例

食品检测实验室方法验证工作要求与技巧探究

Improvement of freeze-dried apple quality by mannitol solution impregnation combined with ultrasound/microwave pretreatment: drying characteristics, pore structure, and total phenolic content

NIR and machine learning for apple freeze-drying moisture prediction

Intelligent freshness assessment of aquatic products through multimodal sensing and Machine learning

Novel technologies for future toddler foods processing: Research progress, challenges, and potential applications

A novel graphene far-infrared freeze-drying technology combined with high-voltage electrostatic field pretreatment to improve the drying efficiency and quality of potatoes

Simultaneous freshness and ambient humidity sensing in agri-fresh food using a fluorescent sensor array and DCNN

Novel pretreatments for vacuum freeze-drying: Effects on the drying process and quality of dried mango cubes

Intelligent control for improving the quality of fresh meat products with rich lipid in cold chain logistics: research status, challenge, and potential applications

The 2nd Annual Meeting of the International Research Association for Drying Science and Technology (IRADSTM)

Investigation of 5D printing of children food based on anthocyanin microcapsules and spontaneous changes in probiotics

Smart Quality Control in Logistics for Fresh Edible Nuts/Fruits with Rich Lipid: Research Progress, Challenges and Potential Applications

Effects of electric field-assisted freeze-thaw cycle on arrowhead (Sagittaria sagittifolia L.) quality and the structural and physicochemical properties of starch

High Voltage Electrostatic Field (HVEF) Based Advanced Thawing: Effects of Thawing Process and Frozen Raw Meat Quality

Additive manufacturing technology in the development of easy to swallow and digest foods for the elderly.

Sweets and Smarts: A Comprehensive Review of AI Applications in Future Candy Research and Development

AI-driven optimization of bioactive compounds extraction from food byproducts: research progress and application prospect

Multi-Dimensional Analysis of Sensory Properties, Bioactivity and Stability of Different Essential Oil of Spices

Extending shelf life of chilled pork pretreated with high-voltage electrostatic field in modified atmosphere packaging by cinnamaldehyde nanoemulsion at non-contact mode.

AI technology in smart drying of foods: A critical review of research and applications

Artificial intelligence-driven postharvest quality control of fruit and vegetable products: Intelligent detection, optimization strategies and application prospects

The 3rd Annual Meeting of International Research Association for Drying Science & Technology (Macao) Wuhu, China, October 30–31, 2026

Enhancing color and bioactive retention during purple eggplant drying via sonicated pretreatments and optimized blanching

AI-based modified atmosphere packaging for fruits and vegetables preservation: research progress and prospects

Enhancing the stability of quercetin by loading into dual-layered hydrogel-emulsion gel using coaxial 3D food printing

AI-enhanced freeze-drying: Research progress and application prospects

AI-based processing of future prepared foods: Progress and prospects.

A novel strategy for quick-freezing/thawing of typical raw meat based on magnetic field and high voltage electrostatic field.

Intelligent Quality Control of Starch-Rich Root and Tuber Products in the Cold Chain Logistics: Research Progress and Challenges

Novel heterogeneous 3D printing process of protein-polysaccharide gel containing orange juice sacs: Optimization of material properties and printing parameters.

Novel coaxial 3D printing for future foods: Multi-material structuring for functional and sustainable resource innovation

Corrigendum to “Film forming properties of 3D printed polysaccharide based gels and development of CO2 monitoring labels” [Food Packaging and Shelf Life 46 (2024) 101401]

Back propagation neural network-genetic algorithm optimized static magnetic field-assisted high-humidity low-temperature thawing for enhanced beef and lamb quality

Special issue for the 23rd International Drying Symposium (IDS 2024)

黄桃低功率超声波辅助酶法去皮工艺优化

豆渣膳食纤维改性方法及其在食品中的应用

The 2nd Annual Meeting of International Research Association for Drying Science & Technology, (Macao)

Inaugural Meeting of International Research Association for Drying Science & Technology (Macao)

Novel insight into the cross-linking of typical wheat starch-based food components during freeze-drying: Starch, lipids, proteins and their ternary mixtures

High voltage electrostatic field and composite coating impact on the quality of Sichuan pepper

Film forming properties of 3D printed polysaccharide based gels and development of CO2 monitoring labels

A simulation system to study the types and causes of browning in concentrated orange juice during storage

Advances and prospects for edible robots based on additive manufacturing technology

Application of Portable NIR Spectroscopy for Instant Prediction of the Product Quality of Apple Slices During Hot Air–Assisted Radio Frequency Drying

Modulation of starch structure, swallowability and digestibility of 3D-printed diabetic-friendly food for the elderly by dry heating.

Professor Gennadiy V. Semenov: Freeze drying is a lifelong endeavor!

3D printed curcumin-based composite film for monitoring fish freshness

Advanced model predictive control strategies for nondestructive monitoring quality of fruit and vegetables during supply chain processes

Ozone Combined with Ultrasound Processing of High-Sugar Concentrated Orange Juice: Effects on the Antimicrobial Capacity, Antioxidant Activity, and In Vitro Bioaccessibility of Carotenoids

Investigation of Nutrition and Printability of Orange Juice Sacs Applied to Heterogeneous 3D Printing: Influence of Pretreatment-Assisted Impregnation

Synergistic effect of red-white LED and modified atmosphere packaging on okra quality maintenance and its mechanism in simulated cold chain logistics

Utilizing 3D printing to create sustainable novel food products with innovative ingredients

Effects of ultrasonic-assisted osmotic pretreatment on convective air-drying assisted radio frequency drying of apple slices

Intelligent detection and control of quality deterioration of fresh aquatic products in the supply chain: A review

AI-based additive manufacturing for future food: Potential applications, challenges and possible solutions

Effects of static magnetic fields freezing on starch-based prepared fried rice as staple foods

ANN-GA optimized composite color protectant combined with magnetic field assisted freezing: Effects on the quality of mushroom (Agaricus bisporus).

Research Progress in Printing Formulation for 3D Printing of Healthy Future Foods

Study on the Regulation of Browning of Concentrated Orange Juice by Ultrasonic-Vacuum Combined with High-Pressure CO2 During Storage

Functional Changes in 5D Printed Starch-Based Gel Systems Caused by Spontaneous Growth of Probiotics

Investigation of 3D printing of toddler foods with special shape and function based on fenugreek gum and flaxseed protein.

Formulation and characterization of 3D printed chickpea protein isolate-mixed cereal dysphagia diet.

Drying technology development for future starchy staples food processing: Research progress, challenges, and application prospects

Construction of photocatalytic coating for alleviating the shriveling of postharvest fruit cucumber after simulated transportation.

Effects of drying treatment-induced changes in the physicochemical properties of starch on the textural characteristics of Ginkgo seed crisps

Ultrasound generation and ultrasonic application on fresh food freezing: Effects on freezing parameters, physicochemical properties and final quality of frozen foods

Progress in 4D/5D/6D printing of foods: applications and R&D opportunities

A novel infrared pulse-spouted freeze drying on the drying kinetics, energy consumption and quality of edible rose flowers

Novel evaluation technology for the demand characteristics of 3D food printing materials: a review

Role of dehydration technologies in processing for advanced ready-to-eat foods: A comprehensive review

Comparative analysis of 3D printability and rheological properties of surimi gels via LF-NMR and dielectric characteristics

Improvement of the Quality of Solid Ingredients of Instant Soups: A Review

Effect of sucrose and citric acid on the quality of explosion puffing dried yellow peach slices

Technological innovations or advancement in detecting frozen and thawed meat quality: A review

Establishment of novel standardised operating procedures for LF‐NMR: used in rapid detection of typical fruit and vegetable

Fennel essential oil loaded porous starch-based microencapsulation as an efficient delivery system for the quality improvement of ground pork.

Terahertz Spectroscopy: A Powerful Technique for Food Drying Research