The scientist’s investigation covers issues in Food science, Sonication, Microbiology, Chromatography and Microwave. His Food science research includes elements of Freeze-drying, Food microbiology and Sodium chlorite. His Sonication research incorporates elements of Cavitation, Intensity and Hydrogen peroxide.
Hao Feng has included themes like Listeria monocytogenes, Effective treatment, Enterobacteriaceae and Ultrasound in his Microbiology study. His Chromatography study combines topics from a wide range of disciplines, such as Butanol, Protein aggregation, Turbidity and Solubility. His studies deal with areas such as Moisture, Porosity, Composite material, Mass transfer and Analytical chemistry as well as Microwave.
His scientific interests lie mostly in Food science, Computer network, Chromatography, Sonication and Wireless. His Food science research includes themes of Biochemistry, Antioxidant, Germination, Botany and Chlorine. His Botany study integrates concerns from other disciplines, such as 16S ribosomal RNA and Strain.
His Computer network study combines topics in areas such as Wireless ad hoc network, Throughput, Distributed computing and Resource management. Many of his studies on Sonication apply to Ultrasound as well. He interconnects Transmission and Electrical engineering in the investigation of issues within Wireless.
His primary areas of study are Food science, Maximum power transfer theorem, Internal medicine, Electrical engineering and Antioxidant. His study of Pea protein is a part of Food science. His Maximum power transfer theorem research incorporates themes from Electrical impedance, Inductor, Control theory and Topology.
His work deals with themes such as Immune system and Oncology, which intersect with Internal medicine. The various areas that Hao Feng examines in his Antioxidant study include Elicitor and Carotenoid. His study in Sonication is interdisciplinary in nature, drawing from both Solid phase extraction, Extraction and Bioactive compound.
His primary scientific interests are in Food science, Wireless, Cache, Throughput and Broadcasting. His research in Food science is mostly focused on Pea protein. His work on Inductive charging and Wireless power transfer as part of general Wireless research is frequently linked to Software deployment, thereby connecting diverse disciplines of science.
Hao Feng has researched Cache in several fields, including Service, SIMPLE, Base station and Queue management system. He undertakes interdisciplinary study in the fields of Throughput and Lyapunov optimization through his research. In general Antioxidant, his work in Lycopene, DPPH and ABTS is often linked to Phenylalanine linking many areas of study.
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Microwave Finish Drying of Diced Apples in a Spouted Bed
H. Feng;J. Tang.
Journal of Food Science (2006)
Ultrasound Technologies for Food and Bioprocessing
Hao Feng;Gustavo V. Barbosa-Canovas;Jochen Weiss.
Ultrasound Technologies for Food and Bioprocessing (2011)
Applications of Power Ultrasound in Food Processing
Sandra Kentish;Hao Feng.
Annual Review of Food Science and Technology - (new in 2010) (2014)
Quality retention in strawberry and carrot purees dried with Refractance Window system
B.I. Abonyi;H. Feng;J. Tang;C.G. Edwards.
Journal of Food Science (2002)
An LCC-Compensated Resonant Converter Optimized for Robust Reaction to Large Coupling Variation in Dynamic Wireless Power Transfer
Hao Feng;Tao Cai;Shanxu Duan;Jinbo Zhao.
IEEE Transactions on Industrial Electronics (2016)
Inactivation of Escherichia coli cells with sonication, manosonication, thermosonication, and manothermosonication: Microbial responses and kinetics modeling
Hyoungill Lee;Bin Zhou;Wei Liang;Hao Feng.
Journal of Food Engineering (2009)
Inactivation of Escherichia coli with power ultrasound in apple cider
Edgar Ugarte-Romero;Hao Feng;Scott E. Martin;Keith R. Cadwallader.
Journal of Food Science (2006)
DIELECTRIC PROPERTIES OF DEHYDRATED APPLES AS AFFECTED BY MOISTURE AND TEMPERATURE
Hao Feng;Juming Tang;Ralph P. Cavalieri.
Transactions of the ASABE (2002)
Ultrasonication for tomato pectinmethylesterase inactivation: effect of cavitation intensity and temperature on inactivation
P. Raviyan;Z. Zhang;H. Feng.
Journal of Food Engineering (2005)
Microwave Drying of Food and Agricultural Materials: Basics and Heat and Mass Transfer Modeling
Hao Feng;Yun Yin;Juming Tang.
Food Engineering Reviews (2012)
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