发表文章：第一作者发表SCI论文10篇（中科院一区TOP 8篇，中科院二区2篇）
(1) Chuanai Cao, Dongxue Yuan, Baohua Kong, Qian Chen, Junjie He, Qian Liu*. Effect of different κ- carrageenan incorporation forms on the gel properties and in vitro digestibility of frankfurters. Food Hydrocolloids, 2022, 129, 107637. (IF= 11.504, 一区TOP).
(2) Chuanai Cao, Chao Wang, Dongxue Yuan, Baohua Kong, Fangda Sun, Qian Liu*. Effects of acetylated cassava starch on the physical and rheological properties of multicomponent protein emulsions. International Journal of Biological Macromolecules, 2021, 183, 1459-1474. (IF= 8.025, 一区TOP)
(3) Chuanai Cao, Yangyang Feng, Baohua Kong, Fangda Sun, Le Yang, Qian Liu*. Transglutaminase crosslinking promotes physical and oxidative stability of filled hydrogel particles based on biopolymer phase separation. International Journal of Biological Macromolecules, 2021, 172, 429-438. (IF= 8.025, 一区TOP)
(4) Chuanai Cao, Shenchi Zhao, Jiaxin Chen, Hui Wang, Qian Liu*, Baohua Kong*. Physical properties and stability of filled hydrogel particles based on biopolymer phase separation: Influence of the ratio of protein to polysaccharide. International Journal of Biological Macromolecules, 2020, 142, 803-810. (IF= 8.025, 一区TOP)
(5) Chuanai Cao, Yangyang Feng, Baohua Kong, Xiufang Xia, Meiyue Liu, Jiaxin Chen, Fengxue Zhang, Qian Liu*. Textural and gel properties of frankfurters as influenced by various κ-carrageenan incorporation methods. Meat Science, 2021, 176, 108483. (IF= 7.077, 一区TOP)
(6) Chuanai Cao, Dongxue Yuan, Xin Li, Baohua Kong, Qian Chen, Fangda Sun, Qian Liu*. Reduction of phosphate content in frankfurters by up to 50% using micronized cold-pressed sesame seed cake. Meat Science, 2022, 185, 108708. (IF= 7.077, 一区TOP)
(7) Chuanai Cao, Chao Wang, Yangyang Feng, Hui Liu, Qian Liu*, Baohua Kong*. Physical and rheological properties of mixed-component emulsion-based products: Influence of flaxseed gum concentration and pH on the aggregation of lipid droplets. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 2020, 597, 124818. (IF= 5.518, 二区)
(8) Chuanai Cao, Jingxin Xu, Xin Li, Baohua Kong, Meijuan Wang, Junjie He, Qian Liu*. A new enzymatic method for measuring the degree of gelatinized starch in meat products. Journal of Food Composition and Analysis, 2022, 108, 104451. (IF= 4.520, 二区)
(9) Chuanai Cao, Yining Xu, Meiyue Liu, Baohua Kong, Fengxue Zhang, Hongwei Zhang, Qian Liu*, Jinhai Zhao*. Additive effects of L-Arginine with potassium carbonate on the quality profile promotion of phosphate-free frankfurters [J]. Foods, 2022, 11, 3581. (IF= 5.561, 一区)
(10) Chuanai Cao, Xin Li, Yongchao Yin, Baohua Kong, Fangda Sun, Qian Liu*. Effects of sodium chloride on the physical and oxidative stability of filled hydrogel particles fabricated with phase separation behavior. Foods, 2021, 10, 1027. (IF= 5.561, 一区)
