Zhaoxia Cai

Effects of high-intensity ultrasonic (HIU) treatment on the functional properties and assemblage structure of egg yolk

Yunxiao Xie, Jinqiu Wang, Yi Wang et al. · Ultrasonics Sonochemistry · 2019 · 136 citations · Full text

Biomedical Acoustics, Medical Ultrasound, Functional Properties +15

Consequences of phosphorylation on the structural and foaming properties of ovalbumin under wet-heating conditions

Long Sheng, Siqi Ye, Ke Han et al. · Food Hydrocolloids · 2019 · 133 citations

Biochemistry, Protein Folding, Natural Sciences +7

Structure-property of crosslinked chitosan/silica composite films modified by genipin and glutaraldehyde under alkaline conditions

Yuanyuan Liu, Zhaoxia Cai, Long Sheng et al. · Carbohydrate Polymers · 2019 · 127 citations

Materials Science, Biofunctional Material, Engineering +6

Study on structural, rheological and foaming properties of ovalbumin by ultrasound-assisted glycation with xylose

Xing Fu, Qiao Liu, Tang Chaoqing et al. · Ultrasonics Sonochemistry · 2019 · 103 citations

Effect of high intensity ultrasound assisted glycosylation on the gel properties of ovalbumin: Texture, rheology, water state and microstructure

Long Sheng, Qiao Liu, Wanyi Dong et al. · Food Chemistry · 2021 · 82 citations

Biopolymer Gel, High Intensity, Engineering +7