◆ Intervention of transglutaminase in surimi gel under microwave irradiation[J]. Food Chemistry, 268 (2018) 378–385.
◆ Gelling properties of vacuum-freeze dried surimi powder as influenced by heating method and microbial transglutaminase[J]. LWT - Food Science and Technology, 99 (2019) 105–111.
◆ Radiofrequency Thawing of Frozen Minced Fish Based on the Dielectric Reponse Mechanism [J].Innovative Food Science & Emerging Technologies, 52(3) (2019) 80–88.
◆ Changing the gel-forming properties of myofibrilar protein by using a gentle broken method[J]. Journal of food science, 83 (2018) 2791-7.
◆ Protein structural development of threadfin bream (Nemipterus spp.) surimi gels induced by glucose oxidase [J]. Food Science & Technology International, 2018:108201321877923.