Kai Dong

Changes in volatile flavor of yak meat during oxidation based on multi-omics

Qun Huang, Kai Dong, Wang Qia et al. · Food Chemistry · 2021 · 237 citations

Food Chemistry, Yak Meat, Flavoromics +5

Formation mechanism of egg white protein/κ-Carrageenan composite film and its application to oil packaging

Xiang Huang, Xin Luo, Lan Liu et al. · Food Hydrocolloids · 2020 · 118 citations

Materials Science, Food Colloid, Edible Film +10

Physicochemical and structural characteristics of nano eggshell calcium prepared by wet ball milling

Xiang Huang, Kai Dong, Lan Liu et al. · LWT · 2020 · 53 citations

Materials Science, Structural Characteristics, Engineering +6

Fabrication of gelatin-EGCG-pectin ternary complex stabilized W/O/W double emulsions by ultrasonic emulsification: Physicochemical stability, rheological properties and structure

Xiang Huang, Rui Tu, Hongbo Song et al. · Journal of Food Engineering · 2022 · 47 citations

Materials Science, Food Chemistry, Food Colloid +12

Mulberry fruit powder enhanced the antioxidant capacity and gel properties of hammered minced beef: Oxidation degree, rheological, and structure

Xiang Huang, Lu Sun, Kai Dong et al. · LWT · 2021 · 46 citations · Full text

Food Chemistry, Oxidation Degree, Biomanufacturing +12