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Scopus Author ID: 57196118215

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Employment (1)

Beijing academy of agriculture and forestry sciences: Beijing, CN

2016-08-16 to present | Postdoctoral
Employment
Source: Self-asserted source
Wenting Zhao

Education and qualifications (2)

China Agricultural University: Beijing, CN

2012-09-01 to 2016-06-01 | Ph.D
Education
Source: Self-asserted source
Wenting Zhao

China Agricultural University: Beijing, CN

2009-09-01 to 2011-06-01 | Master
Education
Source: Self-asserted source
Wenting Zhao

Works (15)

Insights into the changes in cell wall polysaccharides and ROS metabolism of fresh-cut chili pepper (Capsicum annuum L.) infected by Enterobacter cloacae

Postharvest Biology and Technology
2025-07 | Journal article
DOI: 10.1016/j.postharvbio.2025.113499
Contributors: Zudi Li; Xiaoyan Zhao; Dan Wang; Pan Wang; Shuang Zhao; Hangjun Chen; Yanchao Han; Wenting Zhao
Source: check_circle
Crossref

Effect of vacuum impregnation on enzymatic browning of fresh‐cut potatoes during refrigerated storage

International Journal of Food Science & Technology
2022-02 | Journal article
DOI: 10.1111/ijfs.15453
Contributors: Wenting Zhao; Yue Wang; Yue Ma; Hao Liang; Xiaoyan Zhao
Source: check_circle
Crossref

Effects of light‐emitting diode illumination on the quality of fresh‐cut cherry tomatoes during refrigerated storage

International Journal of Food Science & Technology
2021-04 | Journal article
DOI: 10.1111/ijfs.14836
Contributors: Dehui Kong; Wenting Zhao; Yue Ma; Hao Liang; Xiaoyan Zhao
Source: check_circle
Crossref

Shifts in autochthonous microbial diversity and volatile metabolites during the fermentation of chili pepper (Capsicum frutescens L.)

Food Chemistry
2021-01 | Journal article
DOI: 10.1016/j.foodchem.2020.127512
Contributors: Xinxing Xu; Bingbing Wu; Wenting Zhao; Fei Lao; Fang Chen; Xiaojun Liao; Jihong Wu
Source: check_circle
Crossref

Effect of high‐pressure carbon dioxide on the quality of cold‐ and hot‐break tomato pulps

Journal of Food Processing and Preservation
2019-07-09 | Journal article
DOI: 10.1111/jfpp.13959
Contributors: Wenting Zhao; Yeting Sun; Yiran Cheng; Yue Ma; Xiaoyan Zhao
Source: check_circle
Crossref

Dense phase carbon dioxide treatment of tomato juice: effect on physico‐chemical properties, phenolic composition, lycopene isomerisation and in vitro bioaccessibility

International Journal of Food Science & Technology
2019-05 | Journal article
DOI: 10.1111/ijfs.14042
Contributors: Wenting Zhao; Yeting Sun; Yue Ma; Xiaoyan Zhao
Source: check_circle
Crossref

Extraction of pectin from the peels of pomelo by high-speed shearing homogenization and its characteristics

LWT - Food Science and Technology
2017 | Journal article
DOI: 10.1016/j.lwt.2016.12.001
EID:

2-s2.0-85013029095
Contributors: Guo, X.; Zhao, W.; Liao, X.; Hu, X.; Wu, J.; Wang, X.
Source: Self-asserted source
Wenting Zhao via Scopus - Elsevier

Preparation of Isolate Protein from Selenium-enriched Peanut

Journal of Chinese Institute of Food Science and Technology
2017 | Journal article
DOI: 10.16429/j.1009-7848.2017.10.015
EID:

2-s2.0-85044306311
Contributors: Gao, L.; Zhao, W.; Tian, X.; Mi, R.; Hu, X.; Wu, J.
Source: Self-asserted source
Wenting Zhao via Scopus - Elsevier

The Application of Electronic Nose for Distinction on Different Varieties of Pu-erh

Journal of Chinese Institute of Food Science and Technology
2017 | Journal article
DOI: 10.16429/j.1009-7848.2017.06.027
EID:

2-s2.0-85031945666
Contributors: Gao, L.; Qin, Z.; Zhao, W.; Hu, X.; Wu, J.
Source: Self-asserted source
Wenting Zhao via Scopus - Elsevier

Effect of the key processing technology of ginger paste on the quality

Journal of Chinese Institute of Food Science and Technology
2016 | Journal article
DOI: 10.16429/j.1009-7848.2016.04.027
EID:

2-s2.0-84973473587
Contributors: Gao, L.; Zhao, W.; Zuo, Y.; Liu, J.; Liao, X.; Wu, J.
Source: Self-asserted source
Wenting Zhao via Scopus - Elsevier

Preparation and characterization of low methoxyl pectin by high hydrostatic pressure-assisted enzymatic treatment compared with enzymatic method under atmospheric pressure

Food Hydrocolloids
2015 | Journal article
DOI: 10.1016/j.foodhyd.2015.04.004
EID:

2-s2.0-84928579890
Contributors: Zhao, W.; Guo, X.; Pang, X.; Gao, L.; Liao, X.; Wu, J.
Source: Self-asserted source
Wenting Zhao via Scopus - Elsevier

Preparation of low-methoxyl pectin by high hydrostatic pressure-assisted with enzyme methods

Nongye Gongcheng Xuebao/Transactions of the Chinese Society of Agricultural Engineering
2015 | Journal article
DOI: 10.3969/j.issn.1002-6819.2015.08.037
EID:

2-s2.0-84929620361
Contributors: Zhao, W.; Guo, X.; Gao, L.; Hu, X.; Wu, J.
Source: Self-asserted source
Wenting Zhao via Scopus - Elsevier

Emulsion stabilizing properties of pectins extracted by high hydrostatic pressure, high-speed shearing homogenization and traditional thermal methods: A comparative study

Food Hydrocolloids
2014 | Journal article
DOI: 10.1016/j.foodhyd.2013.05.010
EID:

2-s2.0-84886098329
Contributors: Guo, X.; Zhao, W.; Pang, X.; Liao, X.; Hu, X.; Wu, J.
Source: Self-asserted source
Wenting Zhao via Scopus - Elsevier

A novel improvement in whey protein isolate emulsion stability: Generation of an enzymatically cross-linked beet pectin layer using horseradish peroxidase

Food Hydrocolloids
2012 | Journal article
DOI: 10.1016/j.foodhyd.2010.11.015
EID:

2-s2.0-80052740180
Contributors: Li, J.-L.; Cheng, Y.-Q.; Wang, P.; Zhao, W.-T.; Yin, L.-J.; Saito, M.
Source: Self-asserted source
Wenting Zhao via Scopus - Elsevier

Effect of enzymatically cross-linked beet pectin on stability of emulsion stabilized by protein

Nongye Jixie Xuebao/Transactions of the Chinese Society of Agricultural Machinery
2011 | Journal article
EID:

2-s2.0-79953096815
Contributors: Li, J.; Liu, H.; Zhao, W.; Wang, P.; Cheng, Y.; Yin, L.
Source: Self-asserted source
Wenting Zhao via Scopus - Elsevier
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