Cuihua Chang

机构：Jiangnan University, State Key Laboratory of Food Science and Technology · ORCID：0000-0002-8552-8490

发表论文 173 篇 · 总被引 5243 次 · h-index 42

代表论文

• Effects of enzyme treatment on structural characteristics of egg yolk, plasma and granule and their correlation with flavor components (2025 · Food Hydrocolloids · 被引 15)
• Enzyme and thermal induced transition of egg white proteins from dense-globular to random coil triggering uniform microparticle formation (2025 · Food Research International · 被引 7)
• Effect of egg yolk component and its enzymatic hydrolysate on the flavor and texture of walnut cake (2025 · Food Chemistry · 被引 6)
• L‐Alpha‐Glycerylphosphorylcholine (L‐α‐GPC): A Comprehensive Review of Its Preparation Techniques and Versatile Biological Effects (2025 · Journal of Food Science · 被引 4)
• Efficacy of enzymatic, preheating-enzymatic, and sonication-enzymatic treatments on water dispersibility of egg white powder (2025 · LWT · 被引 4)
• Harnessing Lactiplantibacillus plantarum LW11: A promising bio-preservative for extending cake shelf life through antifungal metabolites (2025 · Food Control · 被引 3)