Shinuo Cao

机构：Nanchang University, Institute of Food Science and Technology, Ministry of Agriculture

发表论文 6 篇 · 总被引 73 次 · h-index 4

代表论文

• 1Characteristics of walnut oil and the residual cake prepared using various pretreatment and extraction methods (2024 · LWT · 被引 21)
• Effect of protease species on structure, interfacial behavior, and foaming properties of limited enzyme hydrolysis products of soybean protein isolate and mung bean protein (2025 · Food Chemistry · 被引 17)
• Novel angiotensin I‐converting enzyme ( ACE ) inhibitory peptides from walnut protein isolate: Separation, identification and molecular docking study (2022 · Journal of Food Biochemistry · 被引 17)
• Chitosan‐coated nanoliposomes for the enhanced stability of walnut angiotensin‐converting enzyme (ACE) inhibitory peptide (2023 · Journal of Food Science · 被引 16)
• Research progress on plant-based protein materials in food 3D printing: forming mechanisms, stabilization mechanisms, and applications (2026 · Sustainable Food Technology · 被引 2)
• Design of metastable peanut protein–polyphenol complex particles for tunable flow, interfacial, and gelation properties (2026 · Food Chemistry)