Jingfen Yu

High pressure-assisted vacuum-freeze drying: A novel, efficient way to accelerate moisture migration in shrimp processing.

Donghong Liu, X. Liao, J. Ling, 2020, Journal of food science.

Effect of ultra-high pressure treatment on shucking and meat properties of red swamp crayfish (Procambarus clarkia)

Yaqin Hu, Y. Qiao, Wenjin Wu, 2018 .

The effects of superchilling with modified atmosphere packaging on the physicochemical properties and shelf life of swimming crab

Yuanhui Zhao, Zunying Liu, J. Ling, 2017, Journal of Food Science and Technology.