Chao Mao

Physicochemical properties and digestive kinetics of whey protein gels filled with potato and whey protein mixture emulsified oil droplets: effect of protein ratios.

Haile Ma, Juan Wu, Chao Mao, 2021, Food & function.

Improving the Solubility and Digestibility of Potato Protein with an Online Ultrasound-Assisted PH Shifting Treatment at Medium Temperature

Juan Wu, Chao Mao, Yu Cheng, 2020, Foods.

Optimization of Radio Frequency Explosion Puffing Parameters for the Production of Nutritious Snacks

Hongfei Fu, Yanan Sun, Baozhong Cui, 2022, Food and Bioprocess Technology.

Prediction and Identification of Antioxidant Peptides in Potato Protein Hydrolysate

Wenli Zhang, Juan Wu, Chao Mao, 2020 .

Combination of radio frequency heating and antibacterial agents for microorganism control in the production of packaged tofu

Hongfei Fu, Yanan Sun, Baozhong Cui, 2023, Food Control.