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| Yan B, Park SH, Balasubramaniam VM. (2017) Influence of high pressure homogenization with and without lecithin on particle size and physicochemical properties of whey protein-based emulsions Journal of Food Process Engineering. 40: e12578 |
| Yan B, Martínez-Monteagudo SI, Cooperstone JL, et al. (2017) Impact of Thermal and Pressure-Based Technologies on Carotenoid Retention and Quality Attributes in Tomato Juice Food and Bioprocess Technology. 10: 808-818 |
| Martínez-Monteagudo SI, Yan B, Balasubramaniam VM. (2016) Engineering Process Characterization of High-Pressure Homogenization—from Laboratory to Industrial Scale Food Engineering Reviews. 9: 143-169 |