Chuanai Cao

Textural and gel properties of frankfurters as influenced by various κ-carrageenan incorporation methods

Chuanai Cao, Yangyang Feng, Baohua Kong et al. · Meat Science · 2021 · 96 citations

Food Chemistry, Materials Science, Biopolymer Gel +7

Effect of different κ-carrageenan incorporation forms on the gel properties and in vitro digestibility of frankfurters

Chuanai Cao, Dongxue Yuan, Baohua Kong et al. · Food Hydrocolloids · 2022 · 86 citations

Food Chemistry, In Vitro Fermentation, Biochemistry +7

Effects of transglutaminase coupled with κ-carrageenan on the rheological behaviours, gel properties and microstructures of meat batters

Yangyang Feng, Xue Liang, Jingming Zhang et al. · Food Hydrocolloids · 2023 · 77 citations

Meat Batters, Engineering, Rheological Behaviours +7

Application of temperature-controlled ultrasound treatment and its potential to reduce phosphate content in frankfurter-type sausages by 50%

Fengxue Zhang, Honglei Zhao, Chuanai Cao et al. · Ultrasonics Sonochemistry · 2020 · 61 citations · Full text

Changes of in vitro digestion rate and antioxidant activity of digestion products of ethanol-modified whey protein isolates

Yang-Yang Feng, Dongxue Yuan, Chuanai Cao et al. · Food Hydrocolloids · 2022 · 54 citations

Biochemistry, Natural Sciences, Biotechnology +9