代表性论文： 1. Yiting Guo, Bengang Wu, Xiuyu Guo, Dandan Liu, Ping Wu, Haile Ma∗, Zhongli Pan. Ultrasonication and thermosonication blanching treatments of carrot at varying frequencies: Effects on peroxidase inactivation mechanisms and quality characterization evaluation. Food Chemistry, 2021, 343, 128524. 2. Yiting Guo, Bengang Wu∗, Daipeng Lu, Zhongli Pan, Haile Ma. Tri-frequency ultrasound as pretreatment to infrared drying of carrots: Impact on enzyme inactivation, color changes, nutrition quality parameters and microstructures. International Journal of Food Engineering, 2021, 17(4), 275-284. 3. Yiting Guo, Bengang Wu∗, Xiuyu Guo, Fangfang Ding, Zhongli Pan, Haile Ma. Effects of power ultrasound enhancement on infrared drying of carrot slices: Moisture migration and quality characterizations. LWT - Food Science and Technology, 2020, 126, 109312. 4. Yiting Guo, Ke Wang, Bengang Wu, Ping Wu, Yuqing Duan, Haile Ma∗. Production of ACE inhibitory peptides from corn germ meal by an enzymatic membrane reactor with a novel gradient diafiltration feeding working-mode and in vivo evaluation of antihypertensive effect. Journal of Functional Foods, 2020, 64, 103584. 5. Yiting Guo, Wan Liu, Bengang Wu, Ping Wu, Yuqing Duan, Qiaorong Yang, Haile Ma∗. Modification of garlic skin dietary fiber with twin-screw extrusion process and in vivo evaluation of Pb binding. Food Chemistry, 2018, 268, 550-557.
