Yifen Wang
Cited by
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Dielectric properties of foods relevant to RF and microwave pasteurization and sterilization
Y Wang, TD Wig, J Tang, LM Hallberg
Journal of Food Engineering 57 (3), 257-268, 2003
Dielectric properties of fruits and insect pests as related to radio frequency and microwave treatments
S Wang, J Tang, JA Johnson, E Mitcham, JD Hansen, G Hallman, ...
Biosystems Engineering 85 (2), 201-212, 2003
Dielectric properties of mashed potatoes relevant to microwave and radio‐frequency pasteurization and sterilization processes
DG Uan, M Cheng, Y Wang, J Tang
Journal of Food Science 69 (1), FEP30-FEP37, 2004
2‐Step Optimization of the Extraction and Subsequent Physical Properties of Channel Catfish (Ictalurus punctatus) Skin Gelatin
H Yang, Y Wang, M Jiang, JH Oh, J Herring, P Zhou
Journal of food science 72 (4), C188-C195, 2007
Application of atomic force microscopy as a nanotechnology tool in food science
H Yang, Y Wang, S Lai, H An, Y Li, F Chen
Journal of food science 72 (4), R65-R75, 2007
Application of AFM in microbiology: a review
S Liu, Y Wang
Scanning 32 (2), 61-73, 2010
Sterilization of foodstuffs using radio frequency heating
Y Wang, TD Wig, J Tang, LM Hallberg
Journal of Food Science 68 (2), 539-544, 2003
Alkali (NaOH) pretreatment of switchgrass by radio frequency-based dielectric heating
Z Hu, Y Wang, Z Wen
Biotechnology for Fuels and Chemicals: Proceedings of the Twenty-Ninth …, 2008
Sterilization of scrambled eggs in military polymeric trays by radio frequency energy
K Luechapattanaporn, Y Wang, J Wang, J Tang, LM Hallberg, CP Dunne
Journal of Food Science 70 (4), E288-E294, 2005
Effects of alkaline and acid pretreatment on the physical properties and nanostructures of the gelatin from channel catfish skins
H Yang, Y Wang, P Zhou, JM Regenstein
Food Hydrocolloids 22 (8), 1541-1550, 2008
Effects of concentration on nanostructural images and physical properties of gelatin from channel catfish skins
H Yang, Y Wang
Food Hydrocolloids 23 (3), 577-584, 2009
Radio-frequency heating of heterogeneous food–meat lasagna
J Wang, K Luechapattanaporn, Y Wang, J Tang
Journal of Food Engineering 108 (1), 183-193, 2012
Producing biodiesel from high free fatty acids waste cooking oil assisted by radio frequency heating
S Liu, T McDonald, Y Wang
Fuel 89 (10), 2735-2740, 2010
Microbial safety in radio‐frequency processing of packaged foods
K Luechapattanaporn, Y Wang, J Wang, M Al‐Holy, DH Kang, J Tang, ...
Journal of Food Science 69 (7), 201-206, 2004
Development of PLA-PBSA based biodegradable active film and its application to salmon slices
C Yang, H Tang, Y Wang, Y Liu, J Wang, W Shi, L Li
Food Packaging and Shelf Life 22, 100393, 2019
Physical properties and internal microstructures of films made from catfish skin gelatin and triacetin mixtures
M Jiang, S Liu, X Du, Y Wang
Food hydrocolloids 24 (1), 105-110, 2010
Dielectric properties of salmon (Oncorhynchus keta) and sturgeon (Acipenser transmontanus) caviar at radio frequency (RF) and microwave (MW) pasteurization frequencies
M Al-Holy, Y Wang, J Tang, B Rasco
Journal of Food Engineering 70 (4), 564-570, 2005
Dielectric properties of egg whites and whole eggs as influenced by thermal treatments
J Wang, J Tang, Y Wang, B Swanson
LWT-Food Science and Technology 42 (7), 1204-1212, 2009
Characterization of Edible Film Fabricated with Channel Catfish (Ictalurus punctatus) Gelatin Extract Using Selected Pretreatment Methods
S Zhang, Y Wang, JL Herring, JH Oh
Journal of food science 72 (9), C498-C503, 2007
Development of PLA‐PHB‐based biodegradable active packaging and its application to salmon
Y Ma, L Li, Y Wang
Packaging Technology and Science 31 (11), 739-746, 2018
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