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Isaac Scientific Publishing
Advances in Food Science and Engineering
Prof. Xiaojun Liao,  China Agricultural University, China
College of Food Science and Nutritional Engineering,
China Agricultural University,
17 Qinghua East Road, Haidian District
Beijing, P.R. China 100083
Research interest

Food Science 

Selected Publication List

•Zhao, F., Wang, Y., An, H., Hao, Y., Hu. X., Liao, X. (2016). New Insights into the Formation of Viable But Nonculturable Escherichia coli O157:H7 Induced by High Pressure CO2. mBio, accepted.
•Zhou, L., Bi, X., Xu, Z., Yang, Y., & Liao, X. (2015). Effects of high-pressure CO2 processing on flavor, texture, and color of foods. Critical Reviews in Food Science and Nutrition, 55(6), 750-768.
•Rao, L., Bi, X., Zhao, F., Wu, J., Hu, X., & Liao, X. (2016). Effect of high-pressure CO2 processing on bacterial spores. Critical Reviews in Food Science and Nutrition, 56(11), 1808-1825.
•Li, R., Wang, Y., Wang, S., & Liao, X. (2015). A comparative study of changes in microbiological quality and physicochemical properties of N2-infused and N2-degassed banana smoothies after high pressure processing. Food and Bioprocess Technology, 8(2), 333-342.
•Zhao, L., Wang, Y., Qiu, D., & Liao, X. (2014). Effect of ultrafiltration combined with high-pressure processing on safety and quality features of fresh apple juice. Food and Bioprocess Technology, 7(11), 3246-3258.
•Li, R., Wang, Y., Hu, W., & Liao, X. (2014). Changes in the activity, dissociation, aggregation, and the secondary and tertiary structures of a thaumatin-like protein with a high polyphenol oxidase activity induced by high pressure CO2. Innovative Food Science & Emerging Technologies, 23, 68-78.
•Zhou, L., Wang, Y., Liu, F., Bi, X., & Liao, X. (2014). Effect of high pressure carbon dioxide on the properties of water soluble pectin in peach juice. Food Hydrocolloids, 40, 173-181.
•Zhao, L., Wang, Y., Wang, S., Li, H., Huang, W., & Liao, X. (2014). Inactivation of naturally occurring microbiota in cucumber juice by pressure treatment. International Journal of Food Microbiology, 174, 12-18.
•Liu, F., Wang, Y., Li, R., Bi, X., & Liao, X. (2014). Effects of high hydrostatic pressure and high temperature short time on antioxidant activity, antioxidant compounds and color of mango nectars. Innovative Food Science & Emerging Technologies, 21, 35-43.
•Liu, F., Wang, Y., Bi, X., Guo, X., Fu, S., & Liao, X. (2013). Comparison of microbial inactivation and rheological characteristics of mango pulp after high hydrostatic pressure treatment and high temperature short time treatment. Food and Bioprocess Technology, 6(10), 2675-2684.
•Hu, W., Zhou, L., Xu, Z., Zhang, Y., & Liao, X. (2013). Enzyme inactivation in food processing using high pressure carbon dioxide technology. Critical Reviews in Food Science and Nutrition, 53(2), 145-161.
•Zhao, F., Bi, X., Hao, Y., & Liao, X. (2013). Induction of viable but nonculturable Escherichia coli O157: H7 by high pressure CO2 and its characteristics. Plos One, 8(4), e62388.
•Wang, Y., Yi, J., Yi, J., Dong, P., Hu, X., & Liao, X. (2013). Influence of pressurization rate and mode on inactivation of natural microorganisms in purple sweet potato nectar by high hydrostatic pressure. Food and Bioprocess Technology, 6(6), 1570-1579.
•Li, H., Zhao, L., Wu, J., Zhang, Y., & Liao, X. (2012). Inactivation of natural microorganisms in litchi juice by high-pressure carbon dioxide combined with mild heat and nisin. Food Microbiology, 30(1), 139-145.
•Hu, W., Zhang, Y., Wang, Y., Zhou, L., Leng, X., Liao, X., & Hu, X. (2010). Aggregation and homogenization, surface charge and structural change, and inactivation of mushroom tyrosinase in an aqueous system by subcritical/supercritical carbon dioxide. Langmuir, 27(3), 909-916.
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