Developing radio frequency technology for enhancing the processing characteristics of gluten-free rice dough based on gelatinization degree - Dongsheng Hu; Yingqi Tian; Jiahong Yuan; Mengge Li; Rui Li; Shaojin Wang (Journal of Food Engineering, 2026)

Improved drying performance and mass transfer in ginger slices using hot air-assisted radio frequency technique - Zijun Mo; Mengge Li; Jinsong Zhang; Liumin Fan; Rui Li; Shaojin Wang (Journal of Food Engineering, 2026)

Developing a radio frequency disinfestation technology for red jujubes with BaTiO3 as a filling material: Pest mortality, energy efficiency, and product quality - Xin Ye; Junjie Zheng; Jinsong Zhang; Longlong Jiang; Rui Li; Shaojin Wang (Journal of Food Engineering, 2026)

Lutein liposomes for enhancing lutein delivery stabilized by stigmasterol: Preparation, characterization and release in vitro - Lanxin Zhang; Shengnan Wang; Xinhong Liu; Jun Li; Rui Wang; He Liu (Journal of Food Engineering, 2026)

Regulating emulsion gel microstructure with candelilla wax: Enhancement of freeze-thaw stability and anthocyanin retention - Qiaoli Zhao; Haili Qin; Kit Leong Cheong; Rui Li; Jianping Chen; Xiaofei Liu; Bingbing Song; Zhuo Wang; Saiyi Zhong (Journal of Food Engineering, 2026)

Developing a novel radio frequency dehydration process based on heating uniformity, drying characteristics, and product quality of white tea - Xin Ye; Jinsong Zhang; Junjie Zheng; Mengge Li; Dongsheng Hu; Liumin Fan; Rui Li; Shaojin Wang (Journal of Food Engineering, 2025)

Monitor and classify dough based on color image with deep learning - Bryan Gilbert Murengami; Xudong Jing; Hanhui Jiang; Xiaojuan Liu; Wulan Mao; Yuedan Li; Xueyong Chen; Shaojin Wang; Rui Li; Longsheng Fu (Journal of Food Engineering, 2025)

Developing a spouted bed for combined radio frequency-hot air treatments to improve the heating uniformity in high-moisture carrot cubes - Junjie Zheng; Longlong Jiang; Xin Ye; Xiaojiang Wang; Yingqi Tian; Mengge Li; Rui Li; Shaojin Wang (Journal of Food Engineering, 2024)

Effect of BaTiO3 as a filling material with adjustable dielectric properties on improving the radio frequency heating uniformity in red jujubes - Longlong Jiang; Junjie Zheng; Mengge Li; Yingqi Tian; Xiaojiang Wang; Rui Li; Shaojin Wang (Journal of Food Engineering, 2024)

Developing effective radio frequency drying processes for tiger nuts: Dynamic analysis of moisture state, dielectric properties and quality - Mengge Li; Yingqi Tian; Longlong Jiang; Juanjuan Xu; Rui Li; Shaojin Wang (Journal of Food Engineering, 2024)

Factors affecting chemical and textural properties of dried tuber, fruit and vegetable - Yue Li; Han Zhao; Kexin Xiang; Dajing Li; Chunju Liu; Haiou Wang; Wenqian Pang; Liying Niu; Rui Yu; Xiyun Sun (Journal of Food Engineering, 2024)

Preparation of conjugated linoleic acid-rich oleogel emulsions by dynamic high-pressure microfluidization technology - Dianyu Yu; Na Li; Rui Wang; Wenlin Xue; Donghua Wang; Walid Elfalleh; Lanxia Qin; Fengying Xie (Journal of Food Engineering, 2024)

A “smart-sensing” bactericidal protein-based Pickering emulsion - Lishan Yao; Rui Wang; Shurui Peng; Zhenbin Liu; Hongbo Li; Dan Xu; Liangbin Hu; Haizhen Mo (Journal of Food Engineering, 2023)

Developing cold air assisted radio frequency tempering protocol based on heating rate, uniformity, and quality of frozen chicken breast - Zhaotian Wang; Xiangyu Guan; Yuxiao Mao; Rui Li; Shaojin Wang (Journal of Food Engineering, 2023)