Cao H - Search Results

1

Intervention of transglutaminase in surimi gel under microwave irradiation.

Cao H, Fan D, Jiao X, Huang J, Zhao J, Yan B, Zhou W, Zhang W, Ye W, Zhang H, Chen W. Cao H, et al. Food Chem. 2018 Dec 1;268:378-385. doi: 10.1016/j.foodchem.2018.06.067. Epub 2018 Jun 15. Food Chem. 2018. PMID: 30064772

2

Catalytic effect of transglutaminase mediated by myofibrillar protein crosslinking under microwave irradiation.

Cao H, Jiao X, Fan D, Huang J, Zhao J, Yan B, Zhou W, Zhang W, Ye W, Zhang H. Cao H, et al. Food Chem. 2019 Jun 30;284:45-52. doi: 10.1016/j.foodchem.2019.01.097. Epub 2019 Jan 22. Food Chem. 2019. PMID: 30744866

3

Effect of lipase incorporation on gelling properties of catfish (Clarias lazera) surimi and its mechanism.

Jiao X, Su R, Zhu H, Yan B, Wang Q, Cao H, Huang J, Zhao J, Zhang H, Fan D. Jiao X, et al. Among authors: cao h. J Sci Food Agric. 2021 Aug 30;101(11):4498-4505. doi: 10.1002/jsfa.11090. Epub 2021 Feb 5. J Sci Food Agric. 2021. PMID: 33448433

4

Inhibitory effect of microwave heating on cathepsin l-induced degradation of myofibrillar protein gel.

Wang Q, Jiao X, Yan B, Meng L, Cao H, Huang J, Zhao J, Zhang H, Chen W, Fan D. Wang Q, et al. Among authors: cao h. Food Chem. 2021 Apr 20;357:129745. doi: 10.1016/j.foodchem.2021.129745. Online ahead of print. Food Chem. 2021. PMID: 33894571

5

The intervening effect of l-Lysine on the gel properties of wheat gluten under microwave irradiation.

Li S, Li M, Cao H, Guan X, Zhang Y, Huang K, Zhang Y. Li S, et al. Among authors: cao h. Food Chem X. 2022 Apr 2;14:100299. doi: 10.1016/j.fochx.2022.100299. eCollection 2022 Jun 30. Food Chem X. 2022. PMID: 35399583 Free PMC article.

6

Effect of conventional and microwave heating treatment on antioxidant activity of quinoa protein after simulated gastrointestinal digestion.

Cao H, Huang Q, Shi J, Guan X, Song H, Zhang Y, Xie J, Fang Y. Cao H, et al. Food Chem. 2023 Jul 30;415:135763. doi: 10.1016/j.foodchem.2023.135763. Epub 2023 Feb 20. Food Chem. 2023. PMID: 36870208

7

Mechanistic insights into the changes of enzyme activity in food processing under microwave irradiation.

Cao H, Wang X, Liu J, Sun Z, Yu Z, Battino M, El-Seedi H, Guan X. Cao H, et al. Compr Rev Food Sci Food Saf. 2023 May;22(3):2465-2487. doi: 10.1111/1541-4337.13154. Epub 2023 Apr 11. Compr Rev Food Sci Food Saf. 2023. PMID: 37039486 Review.

8

Refining quinoa storage stability through microwave-induced structural alterations and activity suppression of key enzymes.

Cao H, Dong X, Wang C, Song H, Huang K, Zhang Y, Lu J, Guan X. Cao H, et al. Food Chem. 2024 Jul 15;446:138786. doi: 10.1016/j.foodchem.2024.138786. Epub 2024 Feb 16. Food Chem. 2024. PMID: 38422637

9

Insight into the mechanism of the aggregation behavior of wheat protein modulated by l-lysine under microwave irradiation.

Tan J, Cao H, Wang X, Li S, Song H, Huang K, Zhang Y, Lu J, Guan X. Tan J, et al. Among authors: cao h. J Food Sci. 2024 Jul;89(7):4298-4311. doi: 10.1111/1750-3841.17169. Epub 2024 Jun 21. J Food Sci. 2024. PMID: 38957101

10

Appropriate microwave improved the texture properties of quinoa due to starch gelatinization from the destructed cyptomere structure.

Cao H, Sun R, Liu Y, Wang X, Guan X, Huang K, Zhang Y. Cao H, et al. Food Chem X. 2022 May 24;14:100347. doi: 10.1016/j.fochx.2022.100347. eCollection 2022 Jun 30. Food Chem X. 2022. PMID: 35663599 Free PMC article.

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