1. Baozhong Cui; Rong Fan; Chuanyang Ran; Yishun Yao; Ke Wang; Yequn Wang; Hongfei Fu; Xiangwei Chen; Yunyang Wang; Improving radio frequency heating uniformity using a novel rotator for microorganism control and its effect on physiochemical properties of raisins, Innovative Food Science & Emerging Technologies, 2021, 67: 102564.
2. Baozhong Cui; Yanan Sun; Ke Wang; Yang Liu; Hongfei Fu; Yequn Wang; Yunyang Wang; Pasteurization mechanism on the cellular level of radio frequency heating and its possible non-thermal effect, Innovative Food Science and Emerging Technologies, 2022, 78: 103026-103026.
3. Baozhong Cui; Pengfei Ye; Ke Wang; Yanan Sun; Chao Mao; Huiyun Pang; Hongfei Fu; Yequn Wang; Xiangwei Chen; Yunyang Wang; Developing radio frequency (RF) heating protocol in packed tofu processing by computer simulation, Current Research in Food Science, 2023, 6: 100474.
4. Baozhong Cui; Ke Wang; Nan Hu; Yanan Sun; Chao Mao; Pengfei Ye; Huiyun Pang; Yequn Wang; Hongfei Fu; Xiangwei Chen; Yunyang Wang; Combination of radio frequency heating and antibacterial agents for microorganism control in the production of packaged tofu, Food Control, 2023, 154: 110015.
5. Ke Wang; Baozhong Cui; Chao Mao; Yanan Sun; Chuanyang Ran; Pengfei Ye; Yiming Jia; Tong Liu; Xiangwei Chen; Yunyang Wang; Developing a novel protocol for ready-to-eat beef sausage using superheated water (SW)-assisted radio frequency (RF) heating, LWT-Food Science and Technology, 2024, 191: 115622.
