Concepedia
Statistics
Publications
4
Citations
119
H-Index
Active since
2022
Affiliations
Huazhong Agricultural University(Current)
National Research Centre
Zhaoxia Cai is an author at Huazhong Agricultural University specializing in agriculture, food science, and food emulsions.
Publications per year
2022–2024
Effect of salt penetration and water migration on cooked salted egg yolk gel during storage: Physicochemical properties, structural characteristics and flavor changes
Qiqi Li, Haobo Jin, Xinyue Zhang et al. · Food Chemistry · 2022 · 38 citations
Agriculture, Food Science, Egg Science +16
Natural egg yolk emulsion as wall material to encapsulate DHA by two-stage homogenization: Emulsion stability, rheology analysis and powder properties
Xiaoyun Liu, Xinyue Zhang, Lixian Ding et al. · Food Research International · 2023 · 37 citations
Agriculture, Food Science, Materials Science +13
Enhancement of the formation and stability of low-fat Pickering emulsion gels stabilized with egg yolk granules-chitosan complex: Insights into the development of mayonnaise substitutes
Haoyang Sun, Hao Ding, Mohamed Salama et al. · Food Chemistry · 2024 · 23 citations
Agriculture, Biochemistry, Food Science +14
Structuring low-density lipoprotein-based oleogels with pectin via an emulsion-templated approach: Formation and characterization
Mahmoud Abou-Elsoud, Mohamed Salama, Zuyue Li et al. · Journal of Food Engineering · 2024 · 21 citations · Full text
Agriculture, Chemistry, Food Science +17
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