Yuegang Wang

Effect of different drying methods on the myosin structure, amino acid composition, protein digestibility and volatile profile of squid fillets.

Yanyun Zhao, Yun Deng, Yali Luo, 2015, Food chemistry.

Drying-induced protein and microstructure damages of squid fillets affected moisture distribution and rehydration ability during rehydration

Hongshun Yang, Yanyun Zhao, Yun Deng, 2014 .

Thermal behavior, microstructure and protein quality of squid fillets dried by far-infrared assisted heat pump drying

Yanyun Zhao, Bingjun Qian, Yun Deng, 2014 .