Wenguo Zhou

Radiofrequency Thawing of Frozen Minced Fish Based on the Dielectric Response Mechanism

Bowen Yan, Jianxin Zhao, Hao Zhang, 2019, Innovative Food Science & Emerging Technologies.

Cooking evaluation of crayfish (Procambarus clarkia) subjected to microwave and conduction heating: A visualized strategy to understand the heat-induced quality changes of food

Bowen Yan, Jianxin Zhao, Hao Zhang, 2020 .

Importance of thickness in electromagnetic properties and gel characteristics of surimi during microwave heating

Bowen Yan, Jianxin Zhao, Hao Zhang, 2019, Journal of Food Engineering.

Effects of microwave combined with conduction heating on surimi quality and morphology

Bowen Yan, Jianxin Zhao, Hao Zhang, 2018, Journal of Food Engineering.