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Chunli Zhou

Jiangxi Science and Technology Normal University - School of Life Sciences

Nanchang, 330013

China

  • Jiangxi Science and Technology Normal University - School of Life Sciences

SCHOLARLY PAPERS

5

DOWNLOADS

310

TOTAL CITATIONS

2

Scholarly Papers (5)

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1.

Influence of Ultrasound on the Sterilization Effect, Physicochemical Properties and Sensory Quality of Different Varieties of Pumpkin Juice

Number of pages: 42 Posted: 04 Oct 2023
Manjun Zhang, Chunli Zhou, Long Ma, Wei Su, Jian Jiang and Xueyan Hu
Jiangxi Science and Technology Normal University, Jiangxi Science and Technology Normal University - School of Life Sciences, Jiangxi Science and Technology Normal University, Jiangxi Science and Technology Normal University, Jiangxi Science and Technology Normal University and Jiangxi Science and Technology Normal University
Downloads 90 (753,595)

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Ultrasound, Pumpkin juice, Sterilization effect, Physicochemical properties, Microstructure, Sensory evaluation

2.

Optimization of Process Levels for the Production of Pumpkin Incorporated Set-Yogurt Using Response Surface Methodology

Number of pages: 36 Posted: 26 Oct 2023
yu long, Chunli Zhou, Manjun Zhang, Wei Su, Long Ma, Jiaxin Zhao and Kaiyu Peng
Jiangxi Science and Technology Normal University, Jiangxi Science and Technology Normal University - School of Life Sciences, Jiangxi Science and Technology Normal University, Jiangxi Science and Technology Normal University, Jiangxi Science and Technology Normal University, Jiangxi Science and Technology Normal University and affiliation not provided to SSRN
Downloads 73 (860,052)

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Yogurt, Pumpkin, Optimization, Sensory evaluation, Response surface

3.

Effect of Mixed Fermentation of Yeast, Lactobacillus Helveticus, Lactobacillus Delbrueckii Subsp. Bulgaricus on Physicochemical and Flavor Characteristics of Pumpkin Juice

Number of pages: 65 Posted: 19 May 2025
Renqin Tan, Chunli Zhou, Manjun Zhang, Wei Su, Shaofang Liu, Leyi Yao, Wenhui Pan and Wen Li
Jiangxi Science and Technology Normal University, Jiangxi Science and Technology Normal University - School of Life Sciences, Jiangxi Science and Technology Normal University, Jiangxi Science and Technology Normal University, Jiangxi Science and Technology Normal University, Jiangxi Science and Technology Normal University, Jiangxi Science and Technology Normal University and Jiangxi Science and Technology Normal University
Downloads 51 (1,097,529)

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Mixed fermentation, Pumpkin juice, Process optimization, Physicochemical property, Flavor

4.

Effects of Ultrasonic Treatment on Color, Carotenoid Content, Enzyme Activity, Rheological Properties and Microstructure of Pumpkin Juice During Storage

Number of pages: 37 Posted: 31 Jan 2022
Guanwen Suo, Chunli Zhou, Wei Su and Xueyan Hu
affiliation not provided to SSRN, Jiangxi Science and Technology Normal University - School of Life Sciences, Jiangxi Science and Technology Normal University and Jiangxi Science and Technology Normal University
Downloads 51 (1,063,489)
Citation 2

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Ultrasound, Pumpkin juice, Color, Carotenoid content, Rheological characteristics, Microstructure

5.

Exploring the Physico-Chemical Properties, Flavor and Metabolic Pathway of Pumpkin Juice Through Lactobacillus Delbrueckii Subsp. Bulgaricus Fermentation During the Storage

Number of pages: 63 Posted: 18 Aug 2025
Renqin Tan, Chunli Zhou, Manjun Zhang, Wei Su, Shaofang Liu, Leyi Yao and Zhenlei Wu
Jiangxi Science and Technology Normal University, Jiangxi Science and Technology Normal University - School of Life Sciences, Jiangxi Science and Technology Normal University, Jiangxi Science and Technology Normal University, Jiangxi Science and Technology Normal University, Jiangxi Science and Technology Normal University and Jiangxi Science and Technology Normal University
Downloads 45 (1,145,425)

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Lactobacillus delbrueckii subsp. Bulgaricus, Fermented pumpkin juice, storage quality, Metabolic pathways