(1) Hanying Duan, Xiaoyun Wang, Nima Azarakhsh, Chao Wang, Meng Li, Guiming Fu, Xuesong Huang*. Optimization of calcium pectinate gel production from high methoxyl pectin. J Sci Food Agric 2022; 102: 757–763.
(2) Luo ZY, Duan HY(#), Yang YC, Zhang WT, Ramasway HS, Chao Wang. High Pressure Assisted Extraction for Cadmium Decontamination of Long Rice Grain. Food Control, 2021,125:107987.
(3) Ziyang Luo, Hanying Duan(#), Yuncheng Yang, Wentao Zhang, Chao Wang. Ultrasound assisted extraction of cadmium for decontamination of rice and its influence on structure/texture of cooked rice. Journal of Cereal Science, 2021,97,103142.
(4) Qun Peng, Jianyuan Chen, Hanying Duan* & Chao Wang*. Determination of Kaurenoic Acid in Acanthopanax trifoliatus by Ultra-High Performance Liquid Chromatography Coupled with Tandem Mass Spectrometry (UHPLC-MS/MS). Scientific Reports. Scientific Reports, 2020, 10(1): 1-8.
(5) Yuchen Zou#, Hanying Duan#, Li Li, Xuju Chen, Chao Wang*. Quantification of polyglutamyl 5-methyltetrahydrofolate, monoglutamyl folate vitamers, and total folates in different berries and berry juice by UHPLC–MS/MS. Food Chemistry,2019,276:1–8.
(4) Shuangyan Luo#, Hanying Duan#，Yuchen Zou, Chao Wang*. High
Pressure Processing and Post-High Pressure Storage Induce the Change of
Polyglutamyl Folate and Total Folate From Different Legumes, Journal of Food
Science and Technology, 2017, 54(11): 3521-3531.
(5) Hanying Duan, Barringer Sheryl A*，Changes in furan and other volatile
compounds in sliced carrot during air-drying，Journal of Food Processing and
Preservation，2012, 36 (1): 46-54.
（6）杨融,王一帆,王超,段翰英.超高压对海带吸附性质的影响及其初步机理, 食品与发酵工业,2022.
（7）朱吟非,谭美,吴新怡,王超,段翰英.超高压和发芽对大豆中主要营养成分生物利用率的影响, 食品与发酵工业,2022.
（8）吴新怡，孟梓怡，朱吟非，罗子阳，王超，段翰英.超高静压对非浓缩还原杨梅果汁中氧化酶的钝化作用,现代食品科技，2022.
（9）孟梓怡罗子阳段翰英王超,杨梅果汁蛋白粉稳定性及其花色苷生物利用率研究,食品与发酵工业，2022.
（10）段翰英,胡长鹰,Nima AZARAKHSH,王超.食品包装学课程全英教学实践与探索.包装工程，2022.
（11）吴新怡潘志涛朱吟非王超段翰英.不同解冻方式对西梅品质的影响.食品工业科技，2022.
（12）易灵，彭群 ，叶之壮，陆洁毅，王超，段翰英(*)，微胶囊粒径对甜橙油中 D-柠檬烯释放特性的影响，食品与发酵工业，2020，46( 21) : 90－97．
（13）罗子阳，闫徐，易灵，王超，段翰英，超高静压对蜂蜜中主要品质的影响，食品与发酵工业，2021，4：182-187。
（14）彭群，邓琳，王超，段翰英(*),两种凝聚法橙油纳米胶囊的性质比较，现代食品科技，2019:35:81-87.
（15）彭群，刘雄，邹雨辰，王超，段翰英(*)，高压微射流制备橙皮精油纳米乳液影响因素研究．食品工业科技.2020，9:69-73.
（16）彭群，易灵，王超，段翰英(*)，乳液粒径对橙皮精油微胶囊物理性质和氧化稳性的影响.食品与发酵工业，2020,15:71-76.
（17）李梦，黄雪松，王超，段翰英(*),柑橘果胶碱法脱酯动力学特征，食品科学，2017 (07): 136-141.