Cai Z - Search Results

1

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.

Sun H, Ding H, Salama M, Li X, Abou-Elsoud M, Zhang X, Li Q, Mourad FK, Xu Z, Cai Z. Sun H, et al. Among authors: cai z. Food Chem. 2025 Feb 1;464(Pt 2):141734. doi: 10.1016/j.foodchem.2024.141734. Epub 2024 Oct 21. Food Chem. 2025. PMID: 39481312

2

Mechanism of enhancing foaming properties of egg white by super critical carbon dioxide treatment.

Ding L, Lu L, Sheng L, Tang C, Chen Y, Cai Z. Ding L, et al. Among authors: cai z. Food Chem. 2020 Jul 1;317:126349. doi: 10.1016/j.foodchem.2020.126349. Epub 2020 Feb 3. Food Chem. 2020. PMID: 32078990

3

Production of self-assembling acylated ovalbumin nanogels as stable delivery vehicles for curcumin.

Hu G, Batool Z, Cai Z, Liu Y, Ma M, Sheng L, Jin Y. Hu G, et al. Among authors: cai z. Food Chem. 2021 Sep 1;355:129635. doi: 10.1016/j.foodchem.2021.129635. Epub 2021 Mar 20. Food Chem. 2021. PMID: 33780798

4

Fab Fragment of Immunoglobulin Y Modulates NF-κB and MAPK Signaling through TLR4 and αVβ3 Integrin and Inhibits the Inflammatory Effect on R264.7 Macrophages.

Zhou X, Ahn DU, Xia M, Zeng Q, Li X, Cai Z. Zhou X, et al. Among authors: cai z. J Agric Food Chem. 2021 Aug 11;69(31):8747-8757. doi: 10.1021/acs.jafc.1c03330. Epub 2021 Aug 2. J Agric Food Chem. 2021. PMID: 34337939

5

Gel properties of heat-induced transparent hydrogels from ovalbumin by acylation modifications.

Hu G, Ma M, Batool Z, Sheng L, Cai Z, Liu Y, Jin Y. Hu G, et al. Among authors: cai z. Food Chem. 2022 Feb 1;369:130912. doi: 10.1016/j.foodchem.2021.130912. Epub 2021 Aug 19. Food Chem. 2022. PMID: 34479008

6

Preparation and characterization of egg yolk immunoglobulin loaded chitosan-liposome assisted by supercritical carbon dioxide.

Dong W, Tang C, Xia M, Sheng L, Cai Z. Dong W, et al. Among authors: cai z. Food Chem. 2022 Feb 1;369:130934. doi: 10.1016/j.foodchem.2021.130934. Epub 2021 Aug 24. Food Chem. 2022. PMID: 34488131

7

Intelligent colorimetric film incorporated with anthocyanins-loaded ovalbumin-propylene glycol alginate nanocomplexes as a stable pH indicator of monitoring pork freshness.

Zhang X, Zou W, Xia M, Zeng Q, Cai Z. Zhang X, et al. Among authors: cai z. Food Chem. 2022 Jan 30;368:130825. doi: 10.1016/j.foodchem.2021.130825. Epub 2021 Aug 11. Food Chem. 2022. PMID: 34496332

8

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

Sheng L, Liu Q, Dong W, Cai Z. Sheng L, et al. Among authors: cai z. Food Chem. 2022 Mar 15;372:131215. doi: 10.1016/j.foodchem.2021.131215. Epub 2021 Sep 22. Food Chem. 2022. PMID: 34601420

9

Formation of Natural Egg Yolk Granule Stabilized Pickering High Internal Phase Emulsions by Means of NaCl Ionic Strength and pH Change.

Mi S, Xia M, Zhang X, Liu J, Cai Z. Mi S, et al. Among authors: cai z. Foods. 2022 Jan 15;11(2):229. doi: 10.3390/foods11020229. Foods. 2022. PMID: 35053961 Free PMC article.

10

Improved effect of ultrasound-assisted enzymolysis on egg yolk powder: Structural properties, hydration properties and stability characteristics.

Li Q, Zhang X, Tang S, Mi S, Lu L, Zeng Q, Xia M, Cai Z. Li Q, et al. Among authors: cai z. Food Chem. 2022 Jul 15;382:132549. doi: 10.1016/j.foodchem.2022.132549. Epub 2022 Feb 25. Food Chem. 2022. PMID: 35247662

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