Found 31 results
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E
Y. Deng, Luo, Y., Wang, Y., and Zhao, Y., Effect of different drying methods on the myosin structure, amino acid composition, protein digestibility and volatile profile of squid fillets., Food Chem, vol. 171, pp. 168-76, 2015.
Y. Deng, Zhong, Y., Yu, W., Yue, J., Liu, Z., Zheng, Y., and Zhao, Y., Effect of hydrostatic high pressure pretreatment on flavor volatile profile of cooked rice, Journal of Cereal Science, vol. 58, no. 3, pp. 479 - 487, 2013.
Y. Deng and Zhao, Y., Effect of pulsed vacuum and ultrasound osmopretreatments on glass transition temperature, texture, microstructure and calcium penetration of dried apples (Fuji), LWT-Food Science and Technology, vol. 41, pp. 1575–1585, 2008.
Y. Zhang, Jiao, S., Lian, Z., Deng, Y., and Zhao, Y., Effect of single- and two-cycle high hydrostatic pressure treatments on water properties, physicochemical and microbial qualities of minimally processed squids (todarodes pacificus)., J Food Sci, vol. 80, no. 5, pp. E1012-20, 2015.
Y. Zhang, Wang, G., Jin, Y., Deng, Y., and Zhao, Y., Effects of high hydrostatic pressure processing on purine, taurine, cholesterol, antioxidant micronutrients and antioxidant activity of squid ( Todarodes pacificus ) muscles, Food Control, vol. 60, pp. 189 - 195, 2016.
G. Hu, Zheng, Y., Liu, Z., Xiao, Y., Deng, Y., and Zhao, Y., Effects of high hydrostatic pressure, ultraviolet light-C, and far-infrared treatments on the digestibility, antioxidant and antihypertensive activity of α-casein., Food Chem, vol. 221, pp. 1860-1866, 2017.
S. Jiao, Zhu, D., Deng, Y., and Zhao, Y., Effects of Hot Air-assisted Radio Frequency Heating on Quality and Shelf-life of Roasted Peanuts, Food and Bioprocess Technology, vol. 967682641046748718310015361763977187179792732107710532761331731, no. 241824C3435910813&4264, pp. 308 - 319, 2016.
Y. Deng and Zhao, Y., Effects of pulsed-vacuum and ultrasound on the osmodehydration kinetics and microstructure of apples (Fuji), Journal of Food Engineering, vol. 85, pp. 84–93, 2008.
I
Y. Deng, Jin, Y., Luo, Y., Zhong, Y., Yue, J., Song, X., and Zhao, Y., Impact of continuous or cycle high hydrostatic pressure on the ultrastructure and digestibility of rice starch granules, Journal of Cereal Science, vol. 60, no. 2, pp. 302 - 310, 2014.
Y. Wang, Yue, J., Liu, Z., Zheng, Y., Deng, Y., Zhao, Y., Liu, Z., and Huang, H., Impact of Far-Infrared Radiation Assisted Heat Pump Drying on Moisture Distribution and Rehydration Kinetics of Squid Fillets During Rehydration, Journal of Aquatic Food Product Technology, vol. 2542352329489114429, no. 2, pp. 147 - 155, 2016.
J. Yue, Zhang, Y., Jin, Y., Deng, Y., and Zhao, Y., Impact of high hydrostatic pressure on non-volatile and volatile compounds of squid muscles., Food Chem, vol. 194, pp. 12-9, 2016.
Y. Zhang, Dai, B., Deng, Y., and Zhao, Y., In vitro anti-inflammatory and antioxidant activities and protein quality of high hydrostatic pressure treated squids (Todarodes pacificus)., Food Chem, vol. 203, pp. 258-266, 2016.
Y. Deng, Yang, G., Yue, J., Qian, B., Liu, Z., Wang, D., Zhong, Y., and Zhao, Y., Influences of ripening stages and extracting solvents on the polyphenolic compounds, antimicrobial and antioxidant activities of blueberry leaf extracts, Food Control, vol. 38, pp. 184–191, 2014.
Y. Deng, Yang, G., Yue, J., Qian, B., Liu, Z., Wang, D., Zhong, Y., and Zhao, Y., Influences of ripening stages and extracting solvents on the polyphenolic compounds, antimicrobial and antioxidant activities of blueberry leaf extracts, Food Control, vol. 38, pp. 184 - 191, 2014.
S. Jiao, Deng, Y., Zhong, Y., Wang, D., and Zhao, Y., Investigation of radio frequency heating uniformity of wheat kernels by using the developed computer simulation model, Food Research International, vol. 71, pp. 41 - 49, 2015.

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