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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.