Taotao Dai

Jiangxi Provincial Key Laboratory Of Water Resources And Environment Of Poyang Lake
Nanchang, China

Last Updated: 09/26/2026

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Found 85 publications

Cycle-optimized high-pressure microfluidization enhances techno-functional properties of faba bean protein isolate.

Cycle-optimized high-pressure microfluidization enhances techno-functional properties of faba bean protein isolate.

Journal: Food research international (Ottawa, Ont.)

Published: April 07, 2026

Dynamic changes in flavor profiles of superfine broccoli powder during dry and wet processing: Insights from E-tongue, E-nose, GC-IMS, GC-MS, and molecular docking.

Dynamic changes in flavor profiles of superfine broccoli powder during dry and wet processing: Insights from E-tongue, E-nose, GC-IMS, GC-MS, and molecular docking.

Journal: Food research international (Ottawa, Ont.)

Published: March 25, 2026

Interactions mechanisms decoding of macadamia protein isolate-procyanidins dimer complexes and synergistic effect for high internal phase Pickering emulsions stabilization.

Interactions mechanisms decoding of macadamia protein isolate-procyanidins dimer complexes and synergistic effect for high internal phase Pickering emulsions stabilization.

Journal: Food chemistry

Published: February 26, 2026

Interpenetrating network emulsion gels prepared from polysaccharides and pea proteins: effect of polysaccharide charge on rheology, freeze-thaw stability, and dysphagia characteristics.

Interpenetrating network emulsion gels prepared from polysaccharides and pea proteins: effect of polysaccharide charge on rheology, freeze-thaw stability, and dysphagia characteristics.

Journal: Food chemistry

Published: February 06, 2026

Whole-component soymilk prepared based on high-energy fluidic microfluidization alleviates ulcerative colitis by modulating gut microbiota and regulating metabolic pathways.

Whole-component soymilk prepared based on high-energy fluidic microfluidization alleviates ulcerative colitis by modulating gut microbiota and regulating metabolic pathways.

Journal: Food & function

Published: January 28, 2026

Co-assembly of rice and macadamia proteins for enhanced plant protein functionality: Fabrication, properties, and mechanism.

Co-assembly of rice and macadamia proteins for enhanced plant protein functionality: Fabrication, properties, and mechanism.

Journal: Food chemistry: X

Published: January 19, 2026

Structural modification of pea protein via high-energy fluidic microfluidizer: Mechanistic insights into enhanced solubility and acid-induced gelation properties.

Structural modification of pea protein via high-energy fluidic microfluidizer: Mechanistic insights into enhanced solubility and acid-induced gelation properties.

Journal: Food research international (Ottawa, Ont.)

Published: January 10, 2026

Enhancement of Plant Protein Extraction Using Electrostatic Separation Technology: Analysis of Material Properties, Ultrafine Flour Characteristics, Tribocharging Behavior, and the Effect on Protein Enrichment.

Enhancement of Plant Protein Extraction Using Electrostatic Separation Technology: Analysis of Material Properties, Ultrafine Flour Characteristics, Tribocharging Behavior, and the Effect on Protein Enrichment.

Journal: Journal of agricultural and food chemistry

Published: December 18, 2025

Enhancement of macadamia protein solubility and functionality using combined pH-shift-heat treatment: Role of ionic environment (PBS vs water).

Enhancement of macadamia protein solubility and functionality using combined pH-shift-heat treatment: Role of ionic environment (PBS vs water).

Journal: Food chemistry

Published: December 08, 2025

The formation mechanism and solution for the black bone syndrome of deep-fried chicken legs.

The formation mechanism and solution for the black bone syndrome of deep-fried chicken legs.

Journal: Poultry science

Published: November 15, 2025

One-step method for modification of soy protein isolate and preparation of stable protein emulsions by industrial-scale high-energy fluidic microfluidizer.

One-step method for modification of soy protein isolate and preparation of stable protein emulsions by industrial-scale high-energy fluidic microfluidizer.

Journal: Food chemistry

Published: November 12, 2025

Structural and functional characterization of pectic polysaccharide fractions isolated from Choerospondias axillaris flesh.

Structural and functional characterization of pectic polysaccharide fractions isolated from Choerospondias axillaris flesh.

Journal: Food chemistry

Published: October 31, 2025

Showing 1-12 of 85

Last Updated: 09/26/2026