Long Yuan

Modeling the effects of pressure, temperature, saccharide, pH, and protein content on the HHP inactivation of Escherichia coli

Li-xin Lu, Changfeng Ge, Yali Tang, 2017 .

Research on the high hydrostatic pressure and microwave combined inactivation process and the application to boiled bamboo shoots

Li-xin Lu, G. Koutsimanis, Changfeng Ge, 2018, Journal of Food Safety.

Weibull kinetic modeling and nutritional effects of high-hydrostatic-pressure sterilization of soft-packing boiled bamboo shoots

Li-xin Lu, Changfeng Ge, Yali Tang, 2016, Food Science and Biotechnology.

Polyion complex micelles based on poly[(2-dimethylamino) ethyl methacrylate-co-diacetone acrylamide] and alginic acid: Preparation, characterization and pH-controlled doxorubicin release

C. Ni, Long Yuan, Hong Cai, 2013 .

Moisture diffusion model of two-component food under different contact conditions in impermeable package

Li-xin Lu, Liao Pan, Long Yuan, 2018, Heat and Mass Transfer.

Moisture diffusion model of two-component food under different contact conditions in impermeable package

Liao Pan, Long Yuan, Li-xin Lu, 2018, Heat and Mass Transfer.