Author
Fangfang Xu
Bio: Fangfang Xu is an academic researcher from Soochow University (Suzhou). The author has contributed to research in topics: Water content. The author has an hindex of 2, co-authored 2 publications receiving 110 citations.
Topics: Water content
Papers
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TL;DR: The results of this study show that the low-field NMR and MRI methods can precisely provide the quantitative information of water status inside food materials, and can be used to investigate the effects of food processing on product quality.
149 citations
TL;DR: In this paper, an online calibration system with an electric balance is integrated to a novel NMR/MRI system which has continuous and controlled air supply, and the water status and distribution of the...
Abstract: In this work, an online calibration system with an electric balance is integrated to a novel NMR/MRI system which has continuous and controlled air supply. The water status and distribution of the ...
11 citations
Cited by
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TL;DR: Influences of multiple freeze-thaw (F-T) cycles on water status and distribution, microstructure and physicochemical properties of beef, and the potential of LF-NMR to predict the quality of beef as a non-destructive method were investigated.
109 citations
TL;DR: The results showed that the BP-ANN model fitted well and had strong approximation ability and stability, which indicated that the ANN model can accurately predict the flavor change during ginger drying based on LF-NMR parameters.
108 citations
TL;DR: Low-field nuclear magnetic resonance (LF-NMR) and magnetic resonance image (MRI) were employed to investigate the effect of freeze-thaw cycles on water status of instant sea cucumber and revealed LF-N MR may be an effective real-time monitoring method of physicochemical parameters as a non-destructive technique.
106 citations
TL;DR: In this paper, changes in various states of water in apple cubes were assessed using low-field nuclear magnetic resonance (LF-NMR) during microwave vacuum drying, and the results showed that the water states of apple cubes varied with the temperature of the microwave.
Abstract: In this study, changes in various states of water in apple cubes were assessed using low-field nuclear magnetic resonance (LF-NMR) during microwave vacuum drying. Apple cubes were dried at differen...
103 citations
TL;DR: The water dynamics of Tricholoma matsutake Singer during hot air drying by low-field nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging (MRI) and the volatile compounds in the pileus, upper stipe and lower stipe were analyzed.
94 citations