Xintong Cai

机构：The University of Melbourne, Agriculture and Food

发表论文 6 篇 · 总被引 75 次 · h-index 5

代表论文

• Effect of pre-acidification induction on the physicochemical features, myofibrillar protein microstructure, and headspace volatiles of ready-to-cook goose meat (2024 · Food Research International · 被引 21)
• Influence of sonication-assisted fermentation on the physicochemical features and antioxidant activities of yogurts fortified by polyphenol-rich pineapple peel powder with varied chemical profiling (2024 · Food Research International · 被引 20)
• Formation of malondialdehyde, 4‐hydroxy‐hexenal and 4‐hydroxy‐nonenal during deep‐frying of potato sticks and chicken breast meat in vegetable oils (2019 · International Journal of Food Science & Technology · 被引 15)
• Influence of whey protein isolate-chitosan oligosaccharide micro gel pickering emulsion on reducing fat bioaccessibility and physicochemical features of cheddar cheese (2024 · Food Bioscience · 被引 13)
• [Effect of five kinds of vegetable seed oil on serum lipid and lipid peroxidation in rats]. (2001 · PubMed · 被引 6)
• Preparation and characterization of glyceryl monostearate-based oleofoams: a case application in low-fat chocolate (2025 · Food Chemistry X)