Ultrasound-assisted immersion freezing method as a new strategy to improve the quality and microstructure of Chinese beef stewed dishes by Liye Cui, Hengxun Lin, Xiaojia Hu, Wenqiang Guan, Xia Li, Wei Jia, Yiping Yang, Yong Chen, Chunhui Zhang

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Design and test of steam-injected continuous scrambled egg device by Liangyu Xue, Xiaojia Hu, Bo Qi, Yibing Yuan, Wensong Wei, Ping Yang, Xin Ai, Fangting Fu, Chunhui Zhang

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Characterization and comparison of flavor compounds in different specialty chicken meat after stewing by Wenqian Lei, Zhaowei Cui, Wanqi Hu, Mengxuan Wang, Xuhua Chen, Xiaojia Hu, Prince Chisoro, Dong Han, Jianchuan Zhou, Chunhui Zhang

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