Huiyun Pang

Effects of radio-frequency energy on peroxidase inactivation and physiochemical properties of stem lettuce and the underlying cell-morphology mechanism.

Hongfei Fu, Xiangwei Chen, Yunyang Wang, 2020, Food chemistry.

Optimization of Radio Frequency Explosion Puffing Parameters for the Production of Nutritious Snacks

Hongfei Fu, Yanan Sun, Baozhong Cui, 2022, Food and Bioprocess Technology.

The effect of radio frequency heating on the inactivation and structure of horseradish peroxidase.

Hongfei Fu, Bo Zhang, Yequn Wang, 2022, Food chemistry.

Combination of radio frequency heating and antibacterial agents for microorganism control in the production of packaged tofu

Hongfei Fu, Yanan Sun, Baozhong Cui, 2023, Food Control.

Developing radio frequency (RF) heating protocol in packed tofu processing by computer simulation

Hongfei Fu, Yanan Sun, Baozhong Cui, 2023, Current research in food science.

Synergic effect of multi-frequency thermosonication and germinant on Alicyclobacillus acidoterrestris spore inactivation and underlying mechanisms

Hongfei Fu, Baozhong Cui, Yequn Wang, 2024, Food Bioscience.

Evaluation of mechanical properties, heating rate and radio frequency explosive puffing (RFEP) quality of purple sweet potato under different moisture contents and moisture equilibrium process

Yequn Wang, Xiangwei Chen, Chao Mao, 2024, Innovative Food Science & Emerging Technologies.