Feng Lian, Wei Zhao (通讯作者)*, Rui-jin Yang, Yali Tang , Wendy Katiyo. Survival of Salmonellaenteric in skim milk powder with different water activity and water mobility. FoodControl, 2015, 47, 1-6.
Wei Zhao, Ruijin Yang, Yiqi Zhang, Li Wu.Sustainable and practical utilization of feather keratin by an innovativephysicochemical pretreatment: high density steam flash-explosion. GreenChemistry, 2012, 14 (12), 3352 - 3360 (IF 8.02)
Wei Zhao, Ruijin Yang. Protective Effect ofSorbitol on Enzymes Exposed to Microsecond Pulsed Electric Field. Journalof Physical Chemistry B. 2008, 112, 14018–14025. (IF 4.189)
Wei Zhao, Ruijin Yang. Experimental study onconformational changes of lysozyme in solution induced by pulsed electric fieldand thermal stresses. Journal of Physical Chemistry B.2010, 114, 503–510. (IF 4.189)
Wei Zhao, Ruijin Yang & Howard Q Zhang.Recent advances in the action of pulsed electric fields on enzymes and foodcomponent proteins. Trends in Food Science and Technology. 2012, 27, 83-96. (IF 4.651)
Wei Zhao, Ruijin Yang, Yan-jie Gu, Yali Tang,Chunyang Li. Assessment of pulsed electric fields induced cellular damage inSaccharomyces cerevisiae: Change in performance of mitochondria and cellularenzymes. LWT - Food Science and Technology, 2014, 58, 55-62.
Wei Zhao, Ruijin Yang, Yanjie Gu, Chunyang Li.Effects of pulsed electric fields on cytomembrane lipids and intracellularnucleic acids of Saccharomyces cerevisiae. Food Control, 2014, 39, 204-213.
Wei Zhao, Ruijin Yang, Yali Tang, WenbinZhang, Xiao Hua. Investigation of the Protein-protein Aggregation of Egg WhiteProteins under Pulsed Electric Fields. Journal of Agricultural and Food Chemistry,2009, 129, 204-208.
Wei Zhao, Ruijin Yang, Rongrong Lu, Yali Tang,Wenbin Zhang. Investigation of the Mechanisms of Pulsed Electric Fields onInactivation of Enzyme: Lysozyme. Journal of Agricultural and Food Chemistry,2007, 55 (24), 9850-9858.
Wei Zhao , Ruijin Yang , Qi Liang , WenbinZhang , Xiao Hua , and Yali Tang . Electrochemical reaction and oxidation oflecithin under pulsed electric fields (PEF) processing.Journal of Agricultural &Food Chemistry, 2012, 60 (49), 12204–12209.
Wei Zhao, Ruijin Yang. Pulsed Electric FieldInduced Aggregation of Food Proteins: Ovalbumin and Bovine Serum Albumin. Foodand Bioprocess Technology, 2012, 5, 1706–1714.
Wei Zhao, Ruijin Yang, Howard Q. Zhang, WenbinZhang, Xiao Hua, Yali Tang. Quantitative and real time detection of pulsedelectric fields induced damage on Escherichia coli cells and sublethallyinjured microbial cells using flow cytometry in combination with fluorescenttechniques. Food Control, 2011, 22, 3-4: 566-573.
Wei Zhao, Ruijin Yang, Xueqian Shi, Kang Pan,Sha Zhang, Wenbin Zhang & Xiao Hua. Oxidation of oleic acid under pulsedelectric field processing. Food Research International, 2011,44, 1463-1467.
Wei Zhao, Ruijin Yang, Mo Wang. Cold storagetemperature following pulsed electric fields treatment to inactivatesublethally injured microorganisms and extend the shelf life of green teainfusions. International Journal of Food Microbiology, 2009, 129, 2
Wei Zhao, Ruijin Yang. The effect of pulsedelectric fields on the inactivation and structure of lysozyme. FoodChemistry, 2008, 110, 334-343.
Wei Zhao, Ruijin Yang. Effect ofhigh-intensity pulsed electric fields on the activity, conformation andself-aggregation of pepsin. Food Chemistry, 2009, 114, 777–781.
Wei Zhao, Ruijin Yang, Rongrong Lu, Mo Wang,Ping Qian, Wade Yang. Effect of PEF on microbial inactivation andphysical–chemical properties of green tea extracts. LWT - Food Science andTechnology, 2008, 41, 425-431.