ZAZhilu Ai
Zhilu Ai
Current Organizations / Institutes
The organizations/institutes from the scholar's latest article
Zhilu Ai has a total of 58 co-authors. Here are the top co-authors by number of shared publications:
Zhen Li
10 shared publicationsBiao Suo
College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, P.R.China; Key Laboratory of Staple Grain Processing, Ministry of Agriculture and Rural Affairs, Zhengzhou 450002, P.R.China
8 shared publicationsYong Yang
8 shared publicationsHuipin Li
6 shared publications- Biao Suo
College of Food Science and Technology, Henan Agricultural University, Zhengzhou, China; Key Laboratory of Staple Grain Processing, Ministry of Agriculture and Rural Affairs, Zhengzhou, China; National R&D Center for Frozen Rice & Wheat Products Processing Technology, Henan Province Engineering Research Center of Quick-Frozen Flour-Rice and Prepared Food, Henan Agricultural University, Zhengzhou, China
5 shared publications Ning Tang
5 shared publications
Latest Publications
- 21 March 2026
- Published by Elsevier in Journal of Food Engineering
- Vol. 416
Quantification and dynamic measurement of water states in dough during freezing using variable temperature TD-NMR
- 21 March 2026
- Published by Elsevier in Journal of Food Engineering
- Vol. 416
Quantification and dynamic measurement of water states in dough during freezing using variable temperature TD-NMR
- Open Access
- 22 December 2025
- Published by Elsevier in Food Chemistry: X
- Vol. 33
Changes in the rheology and aggregation behavior of wheat glutenin and gliadin mediated by low-sodium salt
- 22 December 2025
- Published by Elsevier in Food Chemistry: X
- Vol. 33
Open AccessChanges in the rheology and aggregation behavior of wheat glutenin and gliadin mediated by low-sodium salt
- 20 March 2025
- Published by Elsevier in Food Bioscience
- Vol. 68
Farnesol regulates morphogenesis and squalene biosynthesis in Saccharomycopsis fibuligera: A multi-omics perspective
- 20 March 2025
- Published by Elsevier in Food Bioscience
- Vol. 68
Farnesol regulates morphogenesis and squalene biosynthesis in Saccharomycopsis fibuligera: A multi-omics perspective
- Open Access
- 26 February 2025
- Published by Elsevier in Applied Food Research
- Vol. 5 (1)
Understanding the influence of static magnetic field assisted freezing on texture properties and digestibility of rice in beef fillet fried rice
- 26 February 2025
- Published by Elsevier in Applied Food Research
- Vol. 5 (1)
Open AccessUnderstanding the influence of static magnetic field assisted freezing on texture properties and digestibility of rice in beef fillet fried rice
- 19 January 2025
- Published by Elsevier in International Journal of Biological Macromolecules
- Vol. 299, 140105
Effect of oat β-glucan on the freezing resistance of yeast and the underlying mechanism
- 19 January 2025
- Published by Elsevier in International Journal of Biological Macromolecules
- Vol. 299, 140105
Effect of oat β-glucan on the freezing resistance of yeast and the underlying mechanism
- 24 October 2024
- Published by Elsevier in Food Chemistry
- Vol. 464 (Pt 3) , 141778
Enhancement of the quality and in vitro starch digestibility of fried-free instant noodles with rapid rehydration using sourdough fermented with exopolysaccharide-producing Weissella confusa
- 24 October 2024
- Published by Elsevier in Food Chemistry
- Vol. 464 (Pt 3) , 141778
Enhancement of the quality and in vitro starch digestibility of fried-free instant noodles with rapid rehydration using sourdough fermented with exopolysaccharide-producing Weissella confusa
- 11 August 2024
- Published by Elsevier in Food Research International
- Vol. 196, 114904
Insights into the effects of frozen storage on the rheology, texture and in vitro digestibility of frozen Liangpi (starch gel food)
- 11 August 2024
- Published by Elsevier in Food Research International
- Vol. 196, 114904
Insights into the effects of frozen storage on the rheology, texture and in vitro digestibility of frozen Liangpi (starch gel food)
- 19 December 2023
- Published by Elsevier in Food Bioscience
- Vol. 57
Multi-omics analysis reveals the mechanism underlying the dimorphic formation of Saccharomycopsis fibuligera during dough fermentation
- 19 December 2023
- Published by Elsevier in Food Bioscience
- Vol. 57
Multi-omics analysis reveals the mechanism underlying the dimorphic formation of Saccharomycopsis fibuligera during dough fermentation