Chuanai Cao

1.6k total citations
59 papers, 1.1k citations indexed

About

Chuanai Cao is a scholar working on Food Science, Animal Science and Zoology and Molecular Biology. According to data from OpenAlex, Chuanai Cao has authored 59 papers receiving a total of 1.1k indexed citations (citations by other indexed papers that have themselves been cited), including 45 papers in Food Science, 31 papers in Animal Science and Zoology and 13 papers in Molecular Biology. Recurrent topics in Chuanai Cao's work include Proteins in Food Systems (34 papers), Meat and Animal Product Quality (31 papers) and Microencapsulation and Drying Processes (16 papers). Chuanai Cao is often cited by papers focused on Proteins in Food Systems (34 papers), Meat and Animal Product Quality (31 papers) and Microencapsulation and Drying Processes (16 papers). Chuanai Cao collaborates with scholars based in China. Chuanai Cao's co-authors include Qian Liu, Baohua Kong, Fangda Sun, Dongxue Yuan, Xiufang Xia, Fengxue Zhang, Baohua Kong, Hongwei Zhang, Jingming Zhang and Yangyang Feng and has published in prestigious journals such as Food Chemistry, Carbohydrate Polymers and Food Hydrocolloids.

In The Last Decade

Chuanai Cao

56 papers receiving 1.1k citations

Peers

Countries citing papers authored by Chuanai Cao

Since Specialization

Citations

This map shows the geographic impact of Chuanai Cao's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by Chuanai Cao with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Chuanai Cao more than expected).

Fields of papers citing papers by Chuanai Cao

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Chuanai Cao. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by Chuanai Cao. The network helps show where Chuanai Cao may publish in the future.

Co-authorship network of co-authors of Chuanai Cao

This figure shows the co-authorship network connecting the top 25 collaborators of Chuanai Cao. A scholar is included among the top collaborators of Chuanai Cao based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with Chuanai Cao. Chuanai Cao is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

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20 of 20 papers shown

#	Work	Indexed citations
1	Application of dietary fibre of seaweed as a potential alternative to phosphates in luncheon meat: Prospective on the promotion of quality profiles and sensory attributes 2025 ·PubMed ·Zihan Zhao, Xinning Huang, Cheng Li, Hong Lv, Baohua Kong, Fangda Sun, Qian Liu, Chuanai Cao	0
2	Application of psyllium husk powder addition on the textural properties, oxidative stability and sensory attributes of non-phosphates luncheon meat 2025 ·Meat Science ·Zihan Zhao, Nan Sun, Cheng Li, Baohua Kong, Xiufang Xia, Fangda Sun, Qian Liu, Chuanai Cao	3
3	Effect of different natural antioxidants on the quality promotion of pork chip snacks during storage as revealed by lipid profiles and volatile flavor compounds 2025 ·Food Chemistry ·Xue Liang, Xinning Huang, Cheng Li, Baohua Kong, Chuanai Cao, Fangda Sun, Hongwei Zhang, Qian Liu, Liuyang Shen	1
4	Underlying mechanisms and effects of ultrasound treatment on the gelling properties, sensory attributes and in vitro digestibility of κ-carrageenan contained frankfurters 2025 ·Meat Science ·(unknown), Yun Liu, Jian‐Rong Wang, Chuanai Cao, Baohua Kong, Qian Liu, Xinning Huang	1
5	Underlying the effect of soybean oil concentration on the gelling properties of myofibrillar protein-based emulsion gels: Perspective on interfacial adsorption, rheological properties and protein conformation 2024 ·Food Hydrocolloids ·(unknown), Xinning Huang, Cheng Li, Baohua Kong, Xiufang Xia, Fangda Sun, Qian Liu, Chuanai Cao	15
6	Application of lysine as a potential alternative to sodium salt in frankfurters: With emphasis on quality profile promotion and saltiness compensation 2024 ·Meat Science ·Jingming Zhang, Xin Li, Baohua Kong, Chuanai Cao, Fangda Sun, Hongwei Zhang, Qian Liu	6
7	Revealing the deterioration mechanism in gelling properties of pork myofibrillar protein gel induced by high-temperature treatments: Perspective on the protein aggregation and conformation 2024 ·Meat Science ·(unknown), Zihan Zhao, Jingming Zhang, Baohua Kong, Fangda Sun, Qian Liu, Chuanai Cao	23
8	Tracking protein aggregation behavior and molecular interactions induced by conformational alterations in the formation of myofibrillar protein-Abelmoschus manihot gum mixed gels during heating process 2024 ·Food Hydrocolloids ·Dongxue Yuan, Jingming Zhang, Zihan Zhao, Baohua Kong, (unknown), Dong Zhang, Qian Liu, Chuanai Cao	18
9	Quantitative proteomics provides new insights into the mechanism underlying textural property improvement in frankfurters by ultrasound treatment combined with κ-carrageenan 2024 ·Food Hydrocolloids ·(unknown), (unknown), Cheng Li, Baohua Kong, Chuanai Cao, Xiufang Xia, Hongwei Zhang, Qian Liu	4
10	Proteomic analysis revealing mechanisms of κ-carrageenan modulating the gelling properties of heat-induced microbial transglutaminase cross-linked myofibrillar protein gels 2024 ·Food Hydrocolloids ·Yangyang Feng, Zhigang Sun, Jingming Zhang, (unknown), Baohua Kong, Chuanai Cao, Fangda Sun, Qian Liu	6
11	Effect of microwave vacuum drying time on the quality profiles, microstructures and in vitro digestibility of pork chip snacks 2024 ·Meat Science ·Liang Xue, Zihan Zhao, Jingming Zhang, Baohua Kong, (unknown), Chuanai Cao, (unknown), Qian Liu, Liuyang Shen	6
12	Underlying the mechanisms of incorporation of κ-carrageenan on the formation of low-salt myofibrillar protein gels during heating process: Perspective on the dynamic changes of protein structures and molecular interactions 2024 ·Food Hydrocolloids ·Chuanai Cao, Jingming Zhang, Baohua Kong, Fangda Sun, Hongwei Zhang, Qian Liu	29
13	Effects of cross-linked/acetylated tapioca starches on the gelling properties, rheological behaviors and microstructure of myofibrillar protein gels: Perspective on molecular interactions and phase transition 2024 ·Meat Science ·(unknown), Xin Li, Jingming Zhang, Baohua Kong, Fangda Sun, Chuanai Cao, Qian Liu, Xinning Huang	3
14	Feasibility of Tenebrio molitor larvae protein to partially replace lean meat in the processing of hybrid frankfurters: Perspectives on quality profiles and in vitro digestibility 2023 ·Food Research International ·Fengxue Zhang, Xin Li, Xue Liang, Baohua Kong, Fangda Sun, Chuanai Cao, Hansheng Gong, Hongwei Zhang, Qian Liu	11
15	Investigation of the effects and mechanism of incorporation of cross-linked/acetylated tapioca starches on the gel properties and in vitro digestibility of kung-wan 2023 ·Meat Science ·(unknown), Liang Xue, Baohua Kong, Chuanai Cao, Hongwei Zhang, Qian Liu, Hui Wang	13
16	Effects and mechanisms of different κ-carrageenan incorporation forms and ionic strength on the physicochemical and gelling properties of myofibrillar protein 2023 ·International Journal of Biological Macromolecules ·Chuanai Cao, Liang Xue, (unknown), Baohua Kong, Fangda Sun, Haotian Liu, Hongwei Zhang, Qian Liu, Hao Wang	35
17	Effects of different pH conditions on interfacial composition and protein-lipid co-oxidation of whey protein isolate-stabilised O/W emulsions 2022 ·Food Hydrocolloids ·Jiaxin Chen, Xin Li, Chuanai Cao, Baohua Kong, Hui Wang, Hongwei Zhang, Qian Liu	30
18	Pre-dried mealworm larvae flour could partially replace lean meat in frankfurters: Effect of pre-drying methods and replacement ratios 2022 ·Meat Science ·Fengxue Zhang, Chuanai Cao, Baohua Kong, Fangda Sun, Xihui Shen, (unknown), Qian Liu	35
19	Effects of Sodium Chloride on the Physical and Oxidative Stability of Filled Hydrogel Particles Fabricated with Phase Separation Behavior 2021 ·Foods ·Chuanai Cao, Xin Li, Yongchao Yin, Baohua Kong, Fangda Sun, Qian Liu	5
20	Evaluation of the quality of frankfurters prepared with highly stable vegetable oil-in-water pre-emulsion as a partial replacer of pork back fat. 2019 ·Shipin Kexue / Food Science ·Yi‐Chun Chen, (unknown), Chuanai Cao, Jiaxin Chen, Baohua Kong, Qian Liu	1

Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.

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