Ailing Cao

Area of research

Animal Science and Zoology · Insect Science

Research interest

Research focused on Pagrus major and Micropterus, with related work in Bass (fish), Ultrasound, Antifreeze protein. Notable publications include 'Effect of magnetic nanoparticles plus microwave or far-infrared thawing on protein conformation changes and moisture migration of red seabream (Pagrus Major) fillets', 'Recent Advances in Food Thawing Technologies', and 'Ultrasound or microwave vacuum thawing of red seabream (Pagrus major) fillets'.

Preparation and characterization of pH-responsive metal-polyphenol structure coated nanoparticles

Food Science and Human Wellness 2023cited by 27position: middledoi

Influence of polyphenol-metal ion-coated ovalbumin/sodium alginate composite nanoparticles on the encapsulation of kaempferol/tannin acid

International Journal of Biological Macromolecules 2022cited by 38position: middledoi

Understanding of physicochemical properties and antioxidant activity of ovalbumin–sodium alginate composite nanoparticle-encapsulated kaempferol/tannin acid

RSC Advances 2022cited by 7position: middledoi

Rapid evaluation of freshness of largemouth bass under different thawing methods using hyperspectral imaging

Food Control 2021cited by 44position: middledoi

Investigation of the antifreeze mechanism and effect on quality characteristics of largemouth bass (Micropterus salmoides) during F-T cycles by hAFP

Food Chemistry 2020cited by 69position: middledoi

The effects of CS@Fe3O4 nanoparticles combined with microwave or far infrared thawing on microbial diversity of red seabream (Pagrus major) fillets based on high-throughput sequencing

Food Microbiology 2020cited by 31position: middledoi

Recent Advances in Food Thawing Technologies

Comprehensive Reviews in Food Science and Food Safety 2019cited by 142position: lastdoi

Effect of Carboxymethyl Chitosan Magnetic Nanoparticles Plus Herring Antifreeze Protein on Conformation and Oxidation of Myofibrillar Protein From Red Sea Bream (Pagrosomus major) After Freeze-Thaw Treatment

Food and Bioprocess Technology 2019cited by 65position: middledoi

Effects of vacuum or sous-vide cooking methods on the quality of largemouth bass (Micropterus salmoides)

International Journal of Gastronomy and Food Science 2019cited by 42position: middledoi

Effects of different thawing methods on the quality of largemouth bass (Micropterus salmonides)

LWT 2019cited by 36position: middledoi

Effect of magnetic nanoparticles plus microwave or far-infrared thawing on protein conformation changes and moisture migration of red seabream (Pagrus Major) fillets

Food Chemistry 2018cited by 166position: middledoi

Ultrasound or microwave vacuum thawing of red seabream (Pagrus major) fillets

Ultrasonics Sonochemistry 2018cited by 128position: middledoi

Recent publications

Grants

Frequent collaborators