Jinxuan Cao

机构：Nanjing Tech University, Beijing Technology and Business University, Chengdu University · ORCID：0000-0002-6811-7796

发表论文 246 篇 · 总被引 8775 次 · h-index 54

代表论文

• Processing–Microstructure–Properties Relationship of Meat Myofibrillar Proteins as Defined by High Hydrostatic Pressure (2025 · Journal of Agricultural and Food Chemistry · 被引 14)
• Effect of Lactic Acid Bacteria Fermentation Agent on the Structure, Physicochemical Properties, and Digestive Characteristics of Corn, Oat, Barley, and Buckwheat Starch (2025 · Foods · 被引 14)
• Ultrasonic irradiation as a potential volatile flavor tailoring tool for industrially manufactured food matrices: Controllable chemical disruption and interaction patterns shifting (2025 · Food Research International · 被引 14)
• Investigation on the physicochemical properties and volatile components of egg yolk fermented by different lactic acid bacteria and quality evaluation of mayonnaise prepared from fermented egg yolk (2025 · Food Bioscience · 被引 14)
• The structural and rheological modulations of okra polysaccharides induced by high-speed shear integrated ultrasonic acid extraction (2025 · Food Hydrocolloids · 被引 13)
• Composite egg yolk proteins-stabilized high internal phase Pickering emulsions via ultrasonic treatment for phytosterol ester delivery (2025 · Food Hydrocolloids · 被引 9)