Biblio

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.

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.

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.

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.

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. 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. 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, 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.