Jinxuan Y. Cao

11 Fucheng Road
Beijing, 100048, China

Last Updated: 09/26/2026

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Found 165 publications

Impact of protein succinylation and myofibrillar protein-lipid co-oxidation interactions on heterocyclic amine formation of thermally processed goose meat.

Impact of protein succinylation and myofibrillar protein-lipid co-oxidation interactions on heterocyclic amine formation of thermally processed goose meat.

Journal: Food research international (Ottawa, Ont.)

Published: July 11, 2026

Hierarchical MXene@ZIF-67 heterostructure for selective adsorption of tetracycline antibiotics: Synergistic mechanism and application in SPME Arrow.

Hierarchical MXene@ZIF-67 heterostructure for selective adsorption of tetracycline antibiotics: Synergistic mechanism and application in SPME Arrow.

Journal: Analytica chimica acta

Published: May 31, 2026

Microbial and flavor modulation of Jinhua ham at the fermentation stage by a synthetic mold and yeast community.

Microbial and flavor modulation of Jinhua ham at the fermentation stage by a synthetic mold and yeast community.

Journal: Food research international (Ottawa, Ont.)

Published: May 29, 2026

Observational evidence of the interaction between myofibrillar protein and polycyclic aromatic hydrocarbons as influenced by heat, ultrasound, and heat-ultrasound treatments.

Observational evidence of the interaction between myofibrillar protein and polycyclic aromatic hydrocarbons as influenced by heat, ultrasound, and heat-ultrasound treatments.

Journal: Food research international (Ottawa, Ont.)

Published: May 25, 2026

Tailoring liver protein structure with physical fields to enhance emulsified pork sausage quality: A comparative study of ultrasonication and ultra-high pressure treatments.

Tailoring liver protein structure with physical fields to enhance emulsified pork sausage quality: A comparative study of ultrasonication and ultra-high pressure treatments.

Journal: International journal of biological macromolecules

Published: May 18, 2026

Plant polysaccharides as natural cryoprotectants: From structure to antifreeze mechanisms in frozen food systems.

Plant polysaccharides as natural cryoprotectants: From structure to antifreeze mechanisms in frozen food systems.

Journal: Food research international (Ottawa, Ont.)

Published: May 08, 2026

Effects of Ultrasonic Treatment on the Structure and Antioxidant Activity of Conjugates Formed by Porcine Blood Meal-Derived Peptides and Hemin.

Effects of Ultrasonic Treatment on the Structure and Antioxidant Activity of Conjugates Formed by Porcine Blood Meal-Derived Peptides and Hemin.

Journal: Foods (Basel, Switzerland)

Published: May 07, 2026

Modulation of freeze-thaw stability of emulsified sausage gels by Abelmoschus manihot (L.) medicus flower: Multi-scale structural and metabolomic evidence.

Modulation of freeze-thaw stability of emulsified sausage gels by Abelmoschus manihot (L.) medicus flower: Multi-scale structural and metabolomic evidence.

Journal: Food research international (Ottawa, Ont.)

Published: March 25, 2026

Impact of different anionic polysaccharides on the stabilization of low-oil emulsions by gelatin-based complexes.

Impact of different anionic polysaccharides on the stabilization of low-oil emulsions by gelatin-based complexes.

Journal: Food chemistry

Published: March 20, 2026

Preservative effects of gelatin encapsulated cinnamaldehyde nano-emulsion on refrigerated grass carp flesh: Specific inhibition of proteolytic bacteria and enhanced quality maintenance during late storage period.

Preservative effects of gelatin encapsulated cinnamaldehyde nano-emulsion on refrigerated grass carp flesh: Specific inhibition of proteolytic bacteria and enhanced quality maintenance during late storage period.

Journal: Food chemistry

Published: March 12, 2026

Molecular mechanism of white spots accumulation in dry-cured ham: Integration of proteolysis, oxidative modification and metabolite crystallization.

Molecular mechanism of white spots accumulation in dry-cured ham: Integration of proteolysis, oxidative modification and metabolite crystallization.

Journal: Food chemistry

Published: March 12, 2026

Cold Plasma-Promoted Glycation of Bovine Caseins: Glycoproteomic Insights into Conformational Relaxation and Epitope Masking.

Cold Plasma-Promoted Glycation of Bovine Caseins: Glycoproteomic Insights into Conformational Relaxation and Epitope Masking.

Journal: Journal of agricultural and food chemistry

Published: March 10, 2026

Showing 1-12 of 165

Last Updated: 09/26/2026