Cao, Chuanai

Evaluating the effect of thermo-reversible and thermo-irreversible curdlan gels on the gelling properties and in vitro digestibility of myofibrillar protein gels under low-salt condition

Xu, Y., Liang, X., Kong, B., Sun, F., Xia, X., Zhang, H., Liu, Q., & Cao, C. (2024) · Food Research International

Meat and Animal Product QualityProteins in Food Systems

Cited by 45

Elucidating the mechanisms of ultrasound treatment combined with κ-carrageenan addition enhancing the gelling properties of heat-induced myofibrillar protein gel

Lin, S., Liang, X., Zhao, Z., Kong, B., Cao, C., Sun, F., & Liu, Q. (2024) · Food Research International

Meat and Animal Product QualityProteins in Food Systems

Cited by 44

Mechanisms and effects of different crosslinking degrees on gelling properties and in vitro digestibility of heat-induced microbial transglutaminase-mediated myofibrillar protein gels with or without κ-carrageenan

Feng, Y., Liang, X., Zhao, Z., Kong, B., Xia, X., Cao, C., Zhang, H., Liu, Q., & Sun, F. (2024) · Food Hydrocolloids

Meat and Animal Product QualityProteins in Food Systems

Cited by 37

Mechanisms and effects of temperature-controlled high-intensity ultrasound treatment on the textural properties, rheological behaviours and in vitro digestibility of frankfurters containing κ-carrageenan

Lin, S., Li, X., Liu, Y., Cao, C., Kong, B., Jiang, S., & Liu, Q. (2026) · International Journal of Biological Macromolecules

Meat and Animal Product QualityProteins in Food Systems

Cited by 2