Danhui Cao

Changes in physico-chemical properties, microstructures, molecular forces and gastric digestive properties of preserved egg white during pickling with the regulation of different metal compounds

Yan Zhao, Danhui Cao, Yaoyao Shao et al. · Food Hydrocolloids · 2019 · 45 citations

Food Chemistry, Physiology, Food Biophysics +4

Changes in lipid properties of duck egg yolks under extreme processing conditions

Danhui Cao, Feng Feng, Chunhong Xiong et al. · Poultry Science · 2021 · 22 citations · Full text

Effects of stewing with tea polyphenol on the gel properties, microstructure, and secondary structure of boiled egg white

Hui Xue, Meng Xu, Guowen Zhang et al. · Journal of Food Science · 2021 · 20 citations

Characterization of duck egg white gel under the action of baijiu (Chinese liquor)

Lin Yu, Hui Xue, Chunhong Xiong et al. · LWT · 2021 · 14 citations

Food Chemistry, Chinese Liquor