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Food Chemistry|November 8, 2023
Effect of radio frequency explosion puffing on physicochemical, functional and crystalline properties, and in vitro digestibility of yam flourPengfei Ye, Baozhong Cui, Chao Mao, et al.
Food Research International (Ottawa, Ont.)|April 12, 2024
Freezing pre-treatment improves radio frequency explosion puffing (RFEP) quality by altering the cellular structure of purple sweet potato [Ipomoea batatas (L) Lam.]Chao Mao, Yurui Chen, Tong Liu, et al.
Food Chemistry|September 18, 2025
Multiscale structure variations of yam starch by radio frequency explosion treatment altered the pasting, thermal stability, rheology, and in vitro digestibilityPengfei Ye, Ziqing Li, Chao Mao, et al.
Food Chemistry|June 21, 2022
Effects of radiofrequency blanching on lipoxygenase inactivation, physicochemical properties of sweet corn (Zea mays L.), and its correlation with cell morphologyYanan Sun, Ke Wang, Yuehan Dong, et al.
Foods (Basel, Switzerland)|May 14, 2022
Evaluation of Pilot-Scale Radio Frequency Heating Uniformity for Beef Sausage Pasteurization ProcessKe Wang, Lisong Huang, Yangting Xu, et al.
Journal of Food Science|November 24, 2024
Study on the effects of radio frequency blanching on polyphenol oxidase activity, physicochemical properties, and microstructure of iron yamHuiyun Pang, Yingman Xie, Xue Wang, et al.
Food Research International (Ottawa, Ont.)|November 21, 2025
Effects of radio frequency explosion puffing on the texture of purple sweet potato chips and structural properties of pectin under different energy inputs and pressuresChao Mao, Zhi Chang, Shijing Zhang, et al.
Food Chemistry|November 4, 2025
Effect of Chinese traditional spices on the flavor compounds of stewed goat meatHuiyun Pang, Qingli Shi, Yijia Huang, et al.
Current Research in Food Science|March 17, 2023
Developing radio frequency (RF) heating protocol in packed tofu processing by computer simulationBaozhong Cui, Pengfei Ye, Ke Wang, et al.
Food Chemistry|October 9, 2025
Effects of radio frequency explosion puffing on the texture of purple sweet potato chips and the physicochemical properties of the flour under different energy inputs and pressuresChao Mao, Li Zhang, Shijing Zhang, et al.
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