Luyun Cai (Cai Luyun)

Publication Activity (10 Years)

Years Active: 2019-2024
Publications (10 Years): 14

Top Topics

Carbon Nanotubes

Hyaluronic Acid

Magnetic Nanoparticles

Top Venues

Journal of the science of food and agriculture

Journal of food science

Foods (Basel, Switzerland)

Food & function

This page only lists publications with an associated author ORCID identifier.

Publications

Fang Tian, Wenyuchu Chen, Xiaohan Gu, Weiliang Guan, Luyun Cai
Thawing of Frozen Hairtail ( Trichiurus lepturus ) with Graphene Nanoparticles Combined with Radio Frequency: Variations in Protein Aggregation, Structural Characteristics, and Stability. Foods (Basel, Switzerland) 13 (11) (2024)
Fang Tian, Wenyuchu Chen, Xiaohan Gu, Weiliang Guan, Luyun Cai
Thawing of Frozen Hairtail ( Trichiurus lepturus ) with Graphene Nanoparticles Combined with Radio Frequency: Variations in Protein Aggregation, Structural Characteristics, and Stability. Foods (Basel, Switzerland) 13 (11) (2024)
Luyun Cai, Miaoyu Gan, Joe Mac Regenstein, Qian Luan
Improving the biological activities of astaxanthin using targeted delivery systems. Critical reviews in food science and nutrition (2023)
Fang Tian, Xiaohan Gu, Yujin Li, Luyun Cai
Evaluating the effects of graphene nanoparticles combined radio-frequency thawing on the physicochemical quality and protein conformation in hairtail (Trichiurus lepturus) dorsal muscle. Journal of the science of food and agriculture (2023)
Weiliang Guan, Wenqian Nong, Xiaobo Wei, Renchi Chen, Zhihai Huang, Yuting Ding, Xiaoming Qin, Luyun Cai, Linchun Mao
Influences of two transport strategies on AMPK mediated metabolism and flesh quality of shrimp (Litopenaeus vannamei). Journal of the science of food and agriculture (2023)
Wendi Zhang, Fang Tian, Shucheng Liu, Luyun Cai
Effects of magnetic nanoscale combined radio frequency or microwave thawing on conformation of sea bass myosin heavy chain: a molecular dynamics study. Journal of the science of food and agriculture 103 (2) (2022)
Ma Yingying, Li Xiu-Xia, Luyun Cai, Jianrong Li
pH-Sensitive ε-polylysine/polyaspartic acid/zein nanofiber membranes for the targeted release of polyphenols. Food & function 13 (12) (2022)
Xiaoya Tao, Hang Shi, Ailing Cao, Luyun Cai
Understanding of physicochemical properties and antioxidant activity of ovalbumin-sodium alginate composite nanoparticle-encapsulated kaempferol/tannin acid. RSC advances 12 (28) (2022)
Qiufeng Song, Weiliang Guan, Wenyu Liu, Lingzhen Liu, Changqing Wei, Luyun Cai
Preparation and physicochemical stability of tomato seed oil microemulsions. Journal of food science (2021)
Luyun Cai, Minjie Cao, Joe Mac Regenstein
Slow-Release and Nontoxic Pickering Emulsion Platform for Antimicrobial Peptide. Journal of agricultural and food chemistry 68 (28) (2020)
Luyun Cai, Jiangli Wan, Xiuxia Li, Jianrong Li
Effects of different thawing methods on physicochemical properties and structure of largemouth bass (Micropterus salmoides). Journal of food science 85 (3) (2020)
Luyun Cai, Jiangli Wan, Xiuxia Li, Jianrong Li
Effects of different thawing methods on conformation and oxidation of myofibrillar protein from largemouth bass (Micropterus salmoides). Journal of food science 85 (8) (2020)
Xiu-Xia Li, Pan Sun, Yingying Ma, Luyun Cai, Jian-Rong Li
Effect of ultrasonic thawing on the water-holding capacity, physicochemical properties and structure of frozen tuna (Thunnus tonggol) myofibrillar proteins. Journal of the science of food and agriculture 99 (11) (2019)
Luyun Cai, Minjie Cao, Joe Regenstein, Ailing Cao
Recent Advances in Food Thawing Technologies. Comprehensive reviews in food science and food safety 18 (4) (2019)