Cao H - Search Results

1

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

2

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

3

Effect of ultrasonic on the structure and quality characteristics of quinoa protein oxidation aggregates.

Cao H, Sun R, Shi J, Li M, Guan X, Liu J, Huang K, Zhang Y. Cao H, et al. Ultrason Sonochem. 2021 Sep;77:105685. doi: 10.1016/j.ultsonch.2021.105685. Epub 2021 Jul 27. Ultrason Sonochem. 2021. PMID: 34364069 Free PMC article.

4

Characterization of Saponins from Differently Colored Quinoa Cultivars and Their In Vitro Gastrointestinal Digestion and Fermentation Properties.

Chen J, Zhang Y, Guan X, Cao H, Li L, Yu J, Liu H. Chen J, et al. Among authors: cao h. J Agric Food Chem. 2022 Feb 16;70(6):1810-1818. doi: 10.1021/acs.jafc.1c06200. Epub 2022 Feb 4. J Agric Food Chem. 2022. PMID: 35119265

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

Microwaving released more polyphenols from black quinoa grains with hypoglycemic effects compared with traditional cooking methods.

Zhang Y, Yan Y, Li W, Huang K, Li S, Cao H, Guan X. Zhang Y, et al. Among authors: cao h. J Sci Food Agric. 2022 Oct;102(13):5948-5956. doi: 10.1002/jsfa.11947. Epub 2022 May 7. J Sci Food Agric. 2022. PMID: 35442520

7

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.

8

Influence of sprouted oat flour substitution on the texture and in vitro starch digestibility of wheat bread.

Cao H, Wang C, Li R, Guan X, Huang K, Zhang Y. Cao H, et al. Food Chem X. 2022 Aug 12;15:100428. doi: 10.1016/j.fochx.2022.100428. eCollection 2022 Oct 30. Food Chem X. 2022. PMID: 36211788 Free PMC article.

9

Effect of compositional interaction on in vitro digestion of starch during the milling process of quinoa.

Cao H, Huang Q, Wang C, Guan X, Huang K, Zhang Y. Cao H, et al. Food Chem. 2023 Mar 1;403:134372. doi: 10.1016/j.foodchem.2022.134372. Epub 2022 Sep 21. Food Chem. 2023. PMID: 36358068

10

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

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