Chuanai Cao

Enhancement of the Textural and Gel Properties of Frankfurters by Adding Thermo‐reversible or Thermo‐irreversible Curdlan Gels

Shuai Jiang, Chuanai Cao, Xiufang Xia et al. · Journal of Food Science · 2019 · 59 citations

Agriculture, Food Science, Materials Science +17

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

Yining Xu, Liang Xue, Baohua Kong et al. · Food Research International · 2024 · 41 citations

Natural Sciences, Biochemistry, Biophysics +15

Potential mechanisms and effects of ultrasound treatment combined with pre- and post-addition of κ-carrageenan on the gelling properties and rheological behavior of myofibrillar proteins under low-salt condition

Shiwen Lin, Xin Li, Jingming Zhang et al. · Meat Science · 2024 · 16 citations

Natural Sciences, Biophysics, Food Science +16

Abelmoschus manihot gum improves the water retention capacity of low-salt myofibrillar protein gels: Perspective on aggregation behaviour and conformational changes during heating

Dongxue Yuan, Cheng Li, Jingming Zhang et al. · International Journal of Biological Macromolecules · 2024 · 13 citations

Agriculture, Biochemistry, Food Science +17

Effects of porcine plasma protein-xanthan gum based oleogels constructed by foam-templated approach as fat substitutes on the quality characteristics and flavour attributes of low-fat frankfurters

Jinhai Zhao, Xinpeng Yao, Hui Zhang et al. · Meat Science · 2025 · 10 citations

Agriculture, Food Science, Nutritional Sciences +15