Weiwei Cao (Xinyu Wei)

Publication Activity (10 Years)

Years Active: 2024-2024
Publications (10 Years): 6

Top Topics

Binding Protein

Electron Microscopy

Top Venues

Journal of food science

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

Publications

Weiwei Cao, Guangyue Ren, Wenchao Liu, Mengyue Zhao, Duan Xu
Effects of component ratios on the properties of sweet potato-oat composite dough and the quality of its steamed cake. Journal of food science (2024)
Weiwei Cao, Guangyue Ren, Wenchao Liu, Mengyue Zhao, Duan Xu
Effects of component ratios on the properties of sweet potato-oat composite dough and the quality of its steamed cake. Journal of food science 89 (6) (2024)
Luodan Liang, Weiwei Cao, Linlin Li, Wenchao Liu, Xinyu Wei, Junliang Chen, Guangyue Ren, Duan Xu
Effect of gum arabic and thermal modification of whey protein isolate on the characteristics of Cornus officinalis flavonoid microcapsules. Journal of food science 89 (2) (2024)
Luodan Liang, Weiwei Cao, Linlin Li, Wenchao Liu, Xinyu Wei, Junliang Chen, Guangyue Ren, Duan Xu
Effect of gum arabic and thermal modification of whey protein isolate on the characteristics of Cornus officinalis flavonoid microcapsules. Journal of food science 89 (2) (2024)
Weiwei Cao, Guangyue Ren, Wenchao Liu, Mengyue Zhao, Duan Xu
Effects of component ratios on the properties of sweet potato-oat composite dough and the quality of its steamed cake. Journal of food science 89 (6) (2024)
Luodan Liang, Weiwei Cao, Linlin Li, Wenchao Liu, Xinyu Wei, Junliang Chen, Guangyue Ren, Duan Xu
Effect of gum arabic and thermal modification of whey protein isolate on the characteristics of Cornus officinalis flavonoid microcapsules. Journal of food science (2024)