Chaoqing Tang

Study on structural, rheological and foaming properties of ovalbumin by ultrasound-assisted glycation with xylose.

Jing-Hui Luo, Z. Cai, Lizhi Lu, 2019, Ultrasonics sonochemistry.

Changes in protein structure and physicochemical properties of egg white by super critical carbon dioxide treatment

Z. Cai, Lixian Ding, Xin Zhou, 2020 .

Mechanism of enhancing foaming properties of egg white by super critical carbon dioxide treatment.

Z. Cai, Long Sheng, Lizhi Lu, 2020, Food chemistry.

Encapsulation efficiency and oral delivery stability of chitosan-liposome-encapsulated immunoglobulin Y.

M. Salama, Z. Cai, Long Sheng, 2022, Journal of food science.

Preparation and characterization of egg yolk immunoglobulin loaded chitosan-liposome assisted by supercritical carbon dioxide.

Z. Cai, Long Sheng, Minquan Xia, 2021, Food chemistry.