Cao W - Search Results

1

Structure Characterization and Functional Properties of Flaxseed Protein-Chlorogenic Acid Complex.

Cao W, Chen J, Ma S, Chen X, Dai X, Zhang L, Guo M, Li L, Liu W, Ren G, Duan X, Xie Q. Cao W, et al. Foods. 2023 Dec 12;12(24):4449. doi: 10.3390/foods12244449. Foods. 2023. PMID: 38137253 Free PMC article.

2

Efficient Production of Dried Whole Peanut Fruits Based on Infrared Assisted Spouted Bed Drying.

Zhu K, Li L, Ren G, Duan X, Cao W, Qiu C. Zhu K, et al. Among authors: cao w. Foods. 2021 Oct 8;10(10):2383. doi: 10.3390/foods10102383. Foods. 2021. PMID: 34681432 Free PMC article.

3

Effects of Different Drying Methods on the Characterization, Dissolution Rate and Antioxidant Activity of Ursolic Acid-Loaded Chitosan Nanoparticles.

Zhao L, Duan X, Cao W, Ren X, Ren G, Liu P, Chen J. Zhao L, et al. Among authors: cao w. Foods. 2021 Oct 15;10(10):2470. doi: 10.3390/foods10102470. Foods. 2021. PMID: 34681519 Free PMC article.

4

Physicochemical, Pasting Properties and In Vitro Starch Digestion of Chinese Yam Flours as Affected by Microwave Freeze-Drying.

Li L, Chen J, Bai D, Xu M, Cao W, Ren G, Ren A, Duan X. Li L, et al. Among authors: cao w. Foods. 2022 Aug 3;11(15):2324. doi: 10.3390/foods11152324. Foods. 2022. PMID: 35954090 Free PMC article.

5

Cookies Fortified with Lonicera japonica Thunb. Extracts: Impact on Phenolic Acid Content, Antioxidant Activity and Physical Properties.

Cao W, Chen J, Li L, Ren G, Duan X, Zhou Q, Zhang M, Gao D, Zhang S, Liu X. Cao W, et al. Molecules. 2022 Aug 8;27(15):5033. doi: 10.3390/molecules27155033. Molecules. 2022. PMID: 35956983 Free PMC article.

6

Effects of different proteins and maltodextrin combinations as wall material on the characteristics of Cornus officinalis flavonoids microcapsules.

Zhao M, Cao W, Li L, Ren A, Ang Y, Chen J, Bhandari B, Wang Z, Ren X, Ren G, Duan X. Zhao M, et al. Among authors: cao w. Front Nutr. 2022 Sep 14;9:1007863. doi: 10.3389/fnut.2022.1007863. eCollection 2022. Front Nutr. 2022. PMID: 36185648 Free PMC article.

7

Improving effect of disaccharides and maltodextrin on preparation of egg yolk powder by microwave-assisted freeze-drying: Functional properties, structural properties, and retention rate of active IgY.

Wang Z, Duan X, Ren G, Guo J, Ji J, Xu Y, Cao W, Li L, Zhao M, Ang Y, Jin X, Bhandari B, Zhu L, Zhang Y. Wang Z, et al. Among authors: cao w. Food Chem. 2023 Mar 15;404(Pt A):134626. doi: 10.1016/j.foodchem.2022.134626. Epub 2022 Oct 18. Food Chem. 2023. PMID: 36444045

8

Infrared-assisted spouted bed drying of Chinese yam cubes: effect of constant and variable temperature drying processes on drying behavior, uniformity, and quality attributes.

Li L, Pan H, Chen J, Cao W, Liu W, Duan X, Ren G. Li L, et al. Among authors: cao w. J Sci Food Agric. 2023 Apr;103(6):2815-2823. doi: 10.1002/jsfa.12416. Epub 2023 Jan 16. J Sci Food Agric. 2023. PMID: 36576000

9

Effects of different protectants on the IgY content and physico-chemical properties of spray-dried egg yolk powder.

Ang Y, Cao W, Wang Z, Li L, Zhao M, Liu Z, Jin X, Jin J, Dong J, Zhang Y, Bhandari B, Ren G, Duan X. Ang Y, et al. Among authors: cao w. J Sci Food Agric. 2023 Jul;103(9):4660-4667. doi: 10.1002/jsfa.12540. Epub 2023 Mar 14. J Sci Food Agric. 2023. PMID: 36882894

10

Effects of different drying methods on the properties, stability, and controlled release of Cornus officinalis flavonoids microparticles.

Zhao M, Li L, Cao W, Wang Z, Chu Q, Bhandari B, Ren G, Duan X. Zhao M, et al. Among authors: cao w. J Food Sci. 2023 Jun;88(6):2313-2324. doi: 10.1111/1750-3841.16611. Epub 2023 May 24. J Food Sci. 2023. PMID: 37222558

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