Biblio

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, Deng, Y., and Zhao, Y., “Structure-based modelling of hemocyanin allergenicity in squid and its response to high hydrostatic pressure.”, Sci Rep, vol. 7, p. 40021, 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.

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. 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.

G. Wang, Deng, Y., Xu, X., He, X., Zhao, Y., Zou, Y., Liu, Z., and Yue, J., “Optimization of air jet impingement drying of okara using response surface methodology”, Food Control, vol. 59, pp. 743 - 749, 2016.

G. Hu, Zheng, Y., Liu, Z., Deng, Y., and Zhao, Y., “Structure and IgE-binding properties of α-casein treated by high hydrostatic pressure, UV-C, and far-IR radiations.”, Food Chem, vol. 204, pp. 46-55, 2016.

Y. Jin, Deng, Y., Qian, B., Zhang, Y., Liu, Z., and Zhao, Y., “Allergenic response to squid (Todarodes pacificus) tropomyosin Tod p1 structure modifications induced by high hydrostatic pressure.”, Food Chem Toxicol, vol. 76, pp. 86-93, 2015.

J. Yue, Zheng, Y., Liu, Z., Deng, Y., Jing, Y., Luo, Y., Yu, W., and Zhao, Y., “Characterization of Volatile Compounds in Microfiltered Pasteurized Milk Using Solid-Phase Microextraction and GC×GC-TOFMS”, International Journal of Food Properties, vol. 1834, no. 10, pp. 2193 - 2212, 2015.

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. 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.

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.

Y. Deng, Zhao, Y., Padilla-Zakour, O., and Yang, G., “Polyphenols, antioxidant and antimicrobial activities of leaf and bark extracts of Solidago canadensis L.”, Industrial Crops and Products, vol. 74, pp. 803 - 809, 2015.

Y. Jin, Deng, Y., Yue, J., Zhao, Y., Yu, W., Liu, Z., and Huang, H., “Significant improvements in the characterization of volatile compound profiles in squid using simultaneous distillation-extraction and GC×GC-TOFMS”, CyTA - Journal of Food, vol. 131445922113024, no. 3315, pp. 434 - 444, 2015.

Y. Deng, Luo, Y., Qian, B., Liu, Z., Zheng, Y., Song, X., Lai, S., and Zhao, Y., “Antihypertensive effect of few-flower wild rice (Zizania latifolia Turcz.) in spontaneously hypertensive rats”, Food Science and Biotechnology, vol. 231572522832711510512660599927878820122236011978342155349312125149362423913383101, no. 2, pp. 439 - 444, 2014.

G. Yang, Yue, J., Gong, X., Qian, B., Wang, H., Deng, Y., and Zhao, Y., “Blueberry leaf extracts incorporated chitosan coatings for preserving postharvest quality of fresh blueberries”, Postharvest Biology and Technology, vol. 92, pp. 46 - 53, 2014.

Y. Deng, Luo, Y., Wang, Y., Yue, J., Liu, Z., Zhong, Y., Zhao, Y., and Yang, H., “Drying-induced protein and microstructure damages of squid fillets affected moisture distribution and rehydration ability during rehydration”, Journal of Food Engineering, vol. 123, pp. 23 - 31, 2014.

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. 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.

H. Zhang, Yang, S., Fang, J., Deng, Y., Wang, D., and Zhao, Y., “Optimization of the fermentation conditions of Rhizopus japonicus M193 for the production of chitin deacetylase and chitosan.”, Carbohydr Polym, vol. 101, pp. 57-67, 2014.

H. Zhang, Fang, J., Deng, Y., and Zhao, Y., “Optimized production of Serratia marcescens B742 mutants for preparing chitin from shrimp shells powders.”, Int J Biol Macromol, vol. 69, pp. 319-28, 2014.

Y. Deng, Wang, Y., Yue, J., Liu, Z., Zheng, Y., Qian, B., Zhong, Y., and Zhao, Y., “Thermal behavior, microstructure and protein quality of squid fillets dried by far-infrared assisted heat pump drying”, Food control, vol. 36, pp. 102–110, 2014.