College of Agricultural Sciences

G. Hu, Zheng, Y., Liu, Z., Xiao, Y., Deng, Y., and Zhao, Y., “Effects of high hydrostatic pressure, ultraviolet light-C, and far-infrared treatments on the digestibility, antioxidant and antihypertensive activity of α-casein.”, Food Chem, vol. 221, pp. 1860-1866, 2017.

Y. Deng, Zhong, Y., Yu, W., Yue, J., Liu, Z., Zheng, Y., and Zhao, Y., “Effect of hydrostatic high pressure pretreatment on flavor volatile profile of cooked rice”, Journal of Cereal Science, vol. 58, no. 3, pp. 479 - 487, 2013.