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蔡朝霞

博士生导师
硕士生导师
教师姓名:蔡朝霞
教师拼音名称:caizhaoxia
电子邮箱:
所在单位:食品科学技术学院
学历:博士研究生毕业
办公地点:食品科技学院工科楼345
性别:女
学位:博士
职称:教授
在职信息:在职
毕业院校:南开大学
所属院系:食品科学技术学院
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代表性论文
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【代表性论文】(近三年通讯作者发表代表性论文)

1.        Qiqi Li, Haobo Jin, Xinyue Zhang, Gan Hu, Chan Lei, Haoyang Sun, Long Sheng, Yongguo Jin, Xi Huang, Lizhi Lu, Zhaoxia Cai* Effect of salt penetration and water migration on cooked salted egg yolk gel during storage: Physicochemical properties, structural characteristics and flavor changes, Food Chemistry, 2023,404, 134510.

2.        Xinyue Zhang, Zizhen Sun, Qi Zeng, Haobo Jin, Simin Wang, Yongguo Jin, Yu Hu, Zhaoxia Cai* Utilization of ovalbumin-propylene glycol alginate complex system for superior foam: The effect of pH-driven phase behavior. Food Hydrocolloids, 2023,135,108169.

3.        Minquan Xia, Dong Uk Ahn, Cong Liu, Zhaoxia Cai* Can oral yolk immunoglobulin (IgY) function well in vitro? An investigation of IgY digestion rules and products in simulated gastric and intestinal fluids Food Research International 2022, 112167.

4.        Wanyi Dong, Xinyue Zhang, Lixian Ding, Cong Liu, Minhui Ai, Yongguo Jin, Kazuhiro Isobe, Akihiro Handa, Zhaoxia Cai* Enhancement of emulsification properties by modulation of egg white protein fibril structure with different heating times, Food Hydrocolloids, 2022,135, 108203.

5.        Xiaomeng Li, Zuyue Li, Xinyue Zhang, Qi Zeng, Xi Huang, Long Sheng, Dong Uk Ahn*, Zhaoxia Cai*, Restoration of immunity by whole egg was superior to egg white or egg yolk in a cyclophosphamide-induced immunocompromised mouse model, Food Bioscience,50 (2022)102013.

6.        Qiqi Li, Xinyue Zhang, Shitao Tang, Sijie Mi, Lizhi Lu*, Qi Zeng, Minquan Xia, Zhaoxia Cai*, Improved effect of ultrasound-assisted enzymolysis on egg yolk powder: Structural properties, hydration properties and stability characteristics, Food Chemistry, 2022, 382, 132549.

7.        Sijie Mi, Minquan Xia, Xinyue Zhang, Jihong Liu, Zhaoxia Cai*, Formation of Natural Egg Yolk Granule Stabilized Pickering High Internal Phase Emulsions by Means of NaCl Ionic Strength and pH Change, Foods, 2022, 11, 229.

8.        Lixian Ding, Minquan Xia, Qi Zeng, Qiannan Zhao, Zhaoxia Cai*, Zhihui Zhu* Foaming Properties and Aggregation Mechanism of Egg White Protein by Different Physical Treatments, LWT - Food Science and Technology, 2022,153,112505.

9.        Wanyi Dong, Chaoqing Tang, Minquan Xia, Long Sheng*, Zhaoxia Cai* Preparation and characterization of egg yolk immunoglobulin Y loaded chitosan-liposome assisted by supercritical carbon dioxide, Food Chemistry, 369 (2022) 130934.

10.     Long Sheng, Qiao Liu, Wanyi Dong, Zhaoxia Cai* Effect of high intensity ultrasound assisted glycosylation on the gel properties of ovalbumin: Texture, rheology, water state and microstructure, Food Chemistry, 2022,372, 131215.

11.     Xinyue Zhang, Wenjie Zou, Minquan Xia, Qi Zeng, Zhaoxia Cai* Intelligent colorimetric film incorporated with anthocyanins-loaded ovalbumin-propylene glycol alginate nanocomplexes as a stable pH indicator of monitoring pork freshness, Food Chemistry, 368 (2022) 130825.

12.     Xiaomeng Li, Chaoqing Tang, Mohamed Salama, Minquan Xia, Xi Huang, Long Sheng*, Zhaoxia Cai*, Encapsulation efficiency and oral delivery stability of chitosan-liposome-encapsulated immunoglobulin Y, Journal of Food Science, 2022, 87:1708-1720.

13.     Minquan Xia, Yanru Wang, Long Sheng*, Zhaoxia Cai*, Xin Zhou, Positive response to surfactants on the interfacial behavior and aggregation stability of Fab fragments from yolk immunoglobulin. International Journal of Biological Macromolecules, 193 (2021) 1078-1085.

14.     Qiannan Zhao, Lixian Ding, Minquan Xia, Xi Huang, Kazuhiro Isobe, Akihiro Handa, Zhaoxia Cai*, Role of lysozyme on liquid egg white foaming properties: Interface behavior, physicochemical characteristics and protein structure, Food Hydrocolloids, 2021, 120, 106876.

15.     Xinyue Zhang, Yuanyuan Liu, Mingquan Xia, Zhaoxia Cai* Enhancing the resistance of anthocyanins to environmental stress by assembly of ovalbumin–propylene glycol alginate nanocomplexes, Food Hydrocolloids, 2021, 118, 106668.

16.     Wenjie Zou, Fayez Khalaf Mourad, Xinyue Zhang, Dong U Ahn, Zhaoxia Cai*, Yongguo Jin* Phase separation behavior and characterization of ovalbumin and propylene glycol alginate complex coacervates, Food Hydrocolloids, 2020, 108, 105978.

17.     Lixian Ding, Qiannan Zhao, Yujun Chen, Chaoqing Tang, Zhaoxia Cai* Changes in protein structure and physicochemical properties of egg white by super critical carbon dioxide treatment, Journal of Food Engineering, 2020, 284,110076.

18.     Wenjie Zou, Shitao Tang, Qin Li, Gan Hu, Liu Lili, Yongguo Jin, Zhaoxia Cai* Addition of cationic guar-gum and oleic acid improved the stability of plasma emulsions prepared with enzymatically hydrolyzed egg yolk, Food Hydrocolloids, 2020, 105, 105827.

19.     Lixian Ding, Chaoqing Tang, Yujun Chen, Lizhi Lu, Zhaoxia Cai* Mechanism of enhancing foaming properties of egg white by super critical carbon dioxide treatment, Food Chemistry 2020,317, 126349.

20.     Qin Li, Shitao Tang, Fayez Khalaf Mourad, Wenjie Zou, Lizhi Lu, Zhaoxia Cai*, Emulsifying stability of enzymatically hydrolyzed egg yolk granules and structural analysis, Food Hydrocolloids, 2020, 101,105521.