Concepedia

Hongwei Cao

HC

123

Publications

4.4K

Citations

39

H-Index

1984

Active since

Affiliations

University of Shanghai for Science and Technology(Current)

Academy of State Administration of Grain

Heilongjiang Bayi Agricultural University

Army Medical University

State Key Laboratory of Food Science and Technology

Hongwei Cao is an author at University of Shanghai for Science and Technology specializing in engineering, medicine, and materials science.

ORCID

Top concepts

Publications per year

1984–2024

123

Publications

123

Effect of ultrasonic on the structure and quality characteristics of quinoa protein oxidation aggregates

Hongwei Cao, Rulian Sun, Junru Shi et al. · Ultrasonics Sonochemistry · 2021 · 158 citations · Full text

Effects of fish oil incorporation on the gelling properties of silver carp surimi gel subjected to microwave heating combined with conduction heating treatment

Xidong Jiao, Hongwei Cao, Daming Fan et al. · Food Hydrocolloids · 2019 · 152 citations

, , +3

Chemical interactions involved in microwave heat-induced surimi gel fortified with fish oil and its formation mechanism

Bowen Yan, Xidong Jiao, Huaping Zhu et al. · Food Hydrocolloids · 2020 · 144 citations

, , +5

Polyethylene glycol/silica (PEG@SiO2) composite inspired by the synthesis of mesoporous materials as shape-stabilized phase change material for energy storage

Bingmeng Li, Dan Shu, Ruifang Wang et al. · Renewable Energy · 2019 · 142 citations

, , +10

Effects of microwave combined with conduction heating on surimi quality and morphology

Hongwei Cao, Daming Fan, Xidong Jiao et al. · Journal of Food Engineering · 2018 · 141 citations

, , +7

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