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Liu, Y., Tong, T., Han, R., Zhang, Y., Li, F., Shi, H., Jiao, Y.*, 2023 Effect of different arrangements of globe particles on radio frequency heating uniformity: Using black pepper as an example, LWT, Volume 174, 114422, https://doi.org/10.1016/j.lwt.2022.114422（SCI，JCR一区）
Chen, X., Li, F., Tang, J., Shi, H., Xie, J.*, Jiao, Y.** 2023. Temperature uniformity of frozen pork with various combinations of fat and lean portions tempered in radio frequency. Journal of Food Engineering. 344: 111396 https://doi.org/10.1016/j.jfoodeng.2022.111396（SCI，JCR一区）
韩蓉，焦阳*，2023，基于蛋白质和碳水化合物类原料的挤出式3D食品打印技术研究进展，食品与发酵工业49(2): 297-306. https://kns.cnki.net/kcms/detail/detail.aspx?doi=10.13995/j.cnki.11-1802/ts.031286
Chen, X., Liu, Y., Zhang, R., Zhu, H., Li, F., Yang, D., Jiao, Y.*2022. Radio Frequency Drying Behavior in Porous Media: A Case Study of Potato Cube with Computer Modeling. Foods, 11, 3279.https://doi.org/10.3390/foods11203279（SCI，JCR一区）
Cao, F., Chen, R., Li, Y., Han, R., Li, F.,Shi, H.*, Jiao, Y.**, 2022. Effects of NaCl and MTGase on printability and gelling properties of extrusion-based 3D printed white croaker (Argyrosomus argentatus) surimi. LWT-Food Science and Technology. 164: 113646. https://doi.org/10.1016/j.lwt.2022.113646 (SCI，JCR一区）
Chen, Y., Llave, Y., Jiao, Y.*, Okazaki, E., Sakai, N., Fukuoka, M**. 2022 Ohmic tempering using a high frequency ohmic heating and model food of minced tuna based on Allaska pollock surimi–Evaluation of electrical conductivities, Innovative Food Science & Emerging Technologies, 76: 102940（SCI，JCR一区）
佟亭玉，李锋，焦阳*，2022，黑胡椒射频杀菌中沙门氏菌的替代菌研究，食品与生物技术学报（已接收）
Yao, Y., Han, R., Li, F., Tang, J., Jiao, Y.*, 2022. Mass transfer enhancement of tuna brining with different NaCl concentrations assisted by ultrasound. Ultrasonics Sonochemistry. 85: 105989. https://doi.org/10.1016/j.ultsonch.2022.105989（SCI，JCR一区）
Han, R., He, J., Chen, Y., Li, F., Shi, H., Jiao, Y.*, 2022. Effects of Radio Frequency Tempering on the Temperature Distribution and Physiochemical Properties of Salmon (Salmo salar). Foods. 11(6): 893. https://doi.org/10.3390/foods11060893（SCI，JCR一区）
Yang W, Tu A, Ma Y, Li Z, Xu J, Lin M, Zhang K, Jing L, Fu C, Jiao Y*, Huang L*. 2022. Chitosan and Whey Protein Bio-Inks for 3D and 4D Printing Applications with Particular Focus on Food Industry. Molecules. 27(1):173. https://doi.org/10.3390/molecules27010173（SCI，JCR三区）
Tong, T., Wang, P., Shi, H., Li, F., Jiao, Y.*, 2022. Radio frequency inactivation of E. coli O157: H7 and Salmonella Typhimurium ATCC 14028 in black pepper (piper nigrum) kernels: Thermal inactivation kinetic study and quality evaluation. Food Control. 132: 108553. https://doi.org/10.1016/j.foodcont.2021.108553（SCI，JCR一区）
Zhang, Y., Li, F., Yao, Y., He, J., Tang, J., Jiao, Y.*, 2021. Effect of freeze-thaw cycles of Pacific white shrimp (Litopenaeus vannamei) subjected to radio frequency tempering on melanosis and quality. Innovative Food Science and Emerging Technology. 74: 102860. https://doi.org/10.1016/j.ifset.2021.102860（SCI，JCR一区）
Cao, F., Zhang, R., Tang, J., Li, F., Jiao, Y.*, 2021. Radio frequency combined hot air (RF-HA) drying of tilapia (Oreochromis niloticus L.) fillets: Drying kinetics and quality analysis. Innovative Food Science & Emerging Technologies. 74: 102791. https://doi.org/10.1016/j.ifset.2021.102791. （SCI，JCR一区）
Zhang, Y., Li, S., Jin, S., Li, F., Tang, J., Jiao, Y.*, 2021. Radio frequency tempering multiple layers of frozen tilapia fillets: the temperature distribution, energy consumption, and quality. Innovative Food Science and Emerging Technology. 68: 102603. https://doi.org/10.1016/j.ifset.2021.102603（SCI，JCR一区）
Li, F., Zhu, Y., Li, S., Wang, P., Zhang R., Tang, J., Koral, T., Jiao, Y.*, 2021. A strategy for improving the uniformity of radio frequency tempering for frozen beef with cuboid and step shapes. Food Control. 123: 107719.https://doi.org/10.1016/j.foodcont.2020.107719（SCI，JCR一区）
Chen, Y., He, J., Li, F., Tang. J., Jiao, Y.*, 2021. Model food development for tuna (Thunnus Obesus) in radio frequency and microwave tempering using grass carp mince. Journal of Food Engineering. 292: 110267.https://doi.org/10.1016/j.jfoodeng.2020.110267（SCI，JCR一区）
Yao Y, Zhu Y, He J, Li F, Tang J, Koral T, Wongsa-Ngasri P, Jiao Y.*, 2021. Radio frequency tempering of frozen pacific sauries (Cololabis saira) under batch and continuous mode: temperature distribution and energy consumption evaluation. Journal of Food Process Engineering. 1(44): e13595.（SCI，JCR三区）
He, J., Li, F., Jiao, Y.*, 2021. Prediction of Salmon (Salmo salar) quality during refrigeration storage based on dielectric properties. International Journal of Agricultural and Biological Engineering. 14(4): 262-269. （SCI，JCR二区）
Xiang, P., Qiu, W., Zheng, R., Jin, Y., Row, K., Jiao, Y.*, Jin, Y.**, 2021. Dielectric properties of Maillard reaction solutions formed between different amino acids and glucose under microwave heating. Food and Bioprocess Technology. （SCI，JCR二区）
张亚瑾，焦阳*，2021，冷冻和解冻技术在水产品中的应用研究进展，食品与机械，37 (1):8.
何佳玲，陈璐，张汝怡，朱亚莉，李锋，焦阳*，2020，不同形状尺寸冷冻牛肉的射频解冻均匀性探究.食品与机械[J]，35(2): 122-128.
Zhang, R., Li, F., Tang, J., Koral, T. Jiao, Y.*, 2020. Improved accuracy of radio frequency (RF) heating simulations using 3D scanning techniques for irregular-shape food. LWT-Food Science and Technology. 121:108951.（SCI，JCR一区）
李双，李锋，焦阳*. 2020. 不同添加物对鲢鱼鱼糜及鱼糜制品介电特性及水分迁移率的影响,食品科学[J]. 41(15): 54-63.
王品正，李锋，张汝怡，朱亚莉，李双，焦阳*，2020，黑胡椒颗粒的介电特性混合方程研究. 食品与生物技术学报[J]. 39(7): 36-43
Li, S., Li, F., Tang, J., Koral T., Jiao, Y.*, 2019. Influence of composition, temperature and frequency on dielectric properties of selected saltwater and freshwater fish. International Journal of Food Properties. 22(1): 1920-1934. （SCI，JCR三区）
Zhu, Y., Li, F., Tang, J., Wang, T., Jiao, Y.*, 2019. Effects of radio frequency, air and water tempering and different end-tempering temperatures on pork quality. Journal of Food Process Engineering. 46(4): e13026（SCI，JCR三区）
张汝怡，李锋，焦阳*. 2019.三维扫描在射频加热模拟过程中的应用，食品与机械[J]. 35(7): 39-44.
李玉林, 李锋, 王易芬, 焦阳*. 2019. 射频解冻数值模拟过程中不同方法所获初始电压值对模拟结果的影响[J]. 中国农业科技导报, 21(4): 114–122
陈怡璇，焦阳*. 2019. 冻藏及解冻过程对水产品品质的影响研究. 食品安全质量检测学报[J], 10(2): 306-311
Li, Y., Li, F., Tang, J., Zhang, R., Wang, Y., Koral, T., Jiao, Y.*, 2018. Radio frequency tempering uniformity investigation of frozen beef with various shapes and sizes. Innovative Food Science and Emerging Technologies. 48: 42-55. https://doi.org/10.1016/j.ifset.2018.05.008（SCI，JCR一区）
Jiao, Y., Tang, J*., Wang, Y., Koral, T. 2018. Radio-frequency applications for food processing and safety. Annual Review of Food Science and Technology. 9:105-127.（SCI，JCR一区）
李玉林,焦阳*,王易芬. 2017. 射频加热技术在食品工业中的应用.食品与机械[J], 33(12): 197–202
Shi, H., Jiao, Y., Tang, J., Zhang, S*., He, J., 2016. Study on heating pattern of radio frequency treated peanut butter using comprehensive evaluation tool. Transaction of ASABE.59(5): 1441-1450.
Jiao, Y., Shi, H., Tang, J.*, Li, F., Wang, S., 2015. Improvement of radio frequency (RF) heating uniformity on low moisture foods with Polyetherimide (PEI) blocks. Food Research International.74: 106-114.
Jiao, Y., Tang, J.*, Wang, S., 2014. A new Strategy to improve heating uniformity of low moisture foods in radio frequency treatment for pathogen control. Journal of Food Engineering,141C: 128-138.
Jiao, Y., Tang, J.*, Wang, S., Koral, T., 2014. The influence of dielectric properties on the heating rate in free running oscillator radio frequency heating. Journal of Food Engineering,120: 197–203.
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