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Journal of Food Science|December 5, 2023
Process optimization of wheat flour crisp puffing by radio frequency and the accompanying property changes of starchYequn Wang, Yuehan Dong, Yanan Sun, et al.Journal of Food Science|May 3, 2022
Radio frequency pasteurization and heating uniformity of canned pineappleYequn Wang, Quan Hou, Erpan Zhang, et al.Nanoscale|July 2, 2026
Isostructural Co/Ni-containing banana-shaped polyoxometalates for visible-light-driven hydrogen productionManzhou Chi, Yaohui Wen, Yueyin Chen, et al.Food Chemistry|August 14, 2022
The effect of radio frequency heating on the inactivation and structure of horseradish peroxidaseYishun Yao, Bo Zhang, Huiyun Pang, et al.Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|September 6, 2022
Pasteurization of Salmonella spp. in black fungus (Auricularia auricula) powder by radio frequency heatingZheng Geng, Pengfei Ye, Liangfu Zhou, et al.Molecules (Basel, Switzerland)|March 11, 2023
Structurally-New Hexadecanuclear Ni-Containing Silicotungstate with Catalytic Hydrogen Generation ActivityYequn Wang, Xing Xin, Yeqin Feng, et al.Food Chemistry|December 10, 2020
Blanching effects of radio frequency heating on enzyme inactivation, physiochemical properties of green peas (Pisum sativum L.) and the underlying mechanism in relation to cellular microstructureCaiyue Zhang, Chenchen Hu, Yanan Sun, et al.Journal of Food Science|January 8, 2022
Radio frequency heating of green peas (Pisum sativum L.): The improvement of heating uniformity and its dry blanching effectCaiyue Zhang, Yuehan Dong, Yanan Sun, et al.Foods (Basel, Switzerland)|September 23, 2022
Sterilizing Ready-to-Eat Poached Spicy Pork Slices Using a New Device: Combined Radio Frequency Energy and Superheated WaterKe Wang, Chuanyang Ran, Baozhong Cui, et al.Food Chemistry|October 23, 2024
Effect of endogenous proteins and lipids on yam flour during radio frequency explosion puffing: Characterization, microstructure, function, and in vitro digestibilityPengfei Ye, Chao Mao, Mingxia Song, et al.Pageof 3