Effect of magnetic nanoparticles plus microwave or far-infrared thawing on protein conformation changes and moisture migration of red seabream (Pagrus Major) fillets

Min‐Jie Cao, Ailing Cao, Jing Wang, +4

Food Chemistry

BiomanufacturingMagnetic NanoparticlesFood PhysicFood BiophysicsFar-infrared Thawing +4

Effects of ultrasonics combined with far infrared or microwave thawing on protein denaturation and moisture migration of Sciaenops ocellatus (red drum)

Luyun Cai, Wendi Zhang, Ailing Cao, +2

Ultrasonics Sonochemistry

BiologyMechanobiologyWater MigrationEngineeringPower Ultrasound +13

Recent Advances in Food Thawing Technologies

Luyun Cai, Min‐Jie Cao, Joe M. Regenstein, +1

Comprehensive Reviews in Food Science and Food Safety

Ultrasound or microwave vacuum thawing of red seabream (Pagrus major) fillets

Luyun Cai, Min‐Jie Cao, Ailing Cao, +3

Ultrasonics Sonochemistry

Effect of vacuum impregnation of red sea bream (Pagrosomus major) with herring AFP combined with CS@Fe3O4 nanoparticles during freeze-thaw cycles

Linyu Nian, Ailing Cao, Luyun Cai, +2

Food Chemistry

Red Sea BreamChemical EngineeringEngineeringVacuum ImpregnationNanomanufacturing +2

Effect of ε-polylysine in combination with alginate coating treatment on physicochemical and microbial characteristics of Japanese sea bass (Lateolabrax japonicas) during refrigerated storage

Luyun Cai, Ailing Cao, Fengling Bai, +1

LWT

Shelf LifeBiomanufacturingJapanese Sea BassFood MicrobiologyFood Preservation +8

The effects of essential oil treatment on the biogenic amines inhibition and quality preservation of red drum (Sciaenops ocellatus) fillets

Luyun Cai, Ailing Cao, Yingchang Li, +3

Food Control

Food ChemistryAgricultural ChemistryEngineeringEnvironmental EngineeringQuality Preservation +5

Change regularity of the characteristics of Maillard reaction products derived from xylose and Chinese shrimp waste hydrolysates

Luyun Cai, Dongmei Li, Dong Zhijian ., +3

LWT

Change RegularityFood AnalysisMaillard Reaction ProductsFood QualityFood Technology +2

Influence of kernel roasting on bioactive components and oxidative stability of pine nut oil

Luyun Cai, Ailing Cao, Guzanuer Aisikaer, +1

European Journal of Lipid Science and Technology

Food ChemistryBrowning IndexFood Bioactive CompoundBioactive ComponentsIn Vitro Fermentation +9

Effects of partial substitution of NaCl on gel properties of fish myofibrillar protein during heating treatment mediated by microbial transglutaminase

Jianhui Feng, Ailing Cao, Luyun Cai, +5

LWT

Fish Myofibrillar ProteinBiochemistryGel PropertiesMicrobiologyMycoprotein +1