Zhaoxia Cai
Current Organizations / Institutes
The organizations/institutes from the scholar's latest article
Zhaoxia Cai has a total of 155 co-authors. Here are the top co-authors by number of shared publications:
Haoyang Sun
Hubei Hongshan Laboratory, National Research and Development Centre for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
19 shared publications- Mohamed Salama
Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
17 shared publications Xi Huang
Hubei Hongshan Laboratory, National Research and Development Centre for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
17 shared publicationsXiaomeng Li
Hubei Hongshan Laboratory, National Research and Development Centre for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
16 shared publicationsXinyue Zhang
Hubei Hongshan Laboratory, National Research and Development Centre for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
16 shared publicationsMinquan Xia
13 shared publications
Latest Publications
- 23 July 2026
- Published by Elsevier in Food Research International
- Vol. 242 (Pt 4) , 120121
Cryogenic ultrasound-assisted ethyl acetate extraction enables selective defatting of egg yolk powder with enhanced phospholipid retention and functionality
- 23 July 2026
- Published by Elsevier in Food Research International
- Vol. 242 (Pt 4) , 120121
Cryogenic ultrasound-assisted ethyl acetate extraction enables selective defatting of egg yolk powder with enhanced phospholipid retention and functionality
- 4 June 2026
- Published by Elsevier in Food Chemistry
- Vol. 521, 149965
Increased polysaccharide molecular interaction improves foam template oil absorption behavior of egg white protein oleogel
- 4 June 2026
- Published by Elsevier in Food Chemistry
- Vol. 521, 149965
Increased polysaccharide molecular interaction improves foam template oil absorption behavior of egg white protein oleogel
- 24 April 2026
- Published by Elsevier in Food Chemistry
- Vol. 517, 149398
Structural and chemical insights into egg yolk granule-chitosan complex system: How pH-modulation improve functional properties
- 24 April 2026
- Published by Elsevier in Food Chemistry
- Vol. 517, 149398
Structural and chemical insights into egg yolk granule-chitosan complex system: How pH-modulation improve functional properties
- Open Access
- 2 April 2026
- Published by Elsevier in Food Chemistry: X
- Vol. 35
Exploring the role of NaOH in modulating the properties of metal-free preserved egg white gels: physicochemical, rheological, and structural properties
- 2 April 2026
- Published by Elsevier in Food Chemistry: X
- Vol. 35
Open AccessExploring the role of NaOH in modulating the properties of metal-free preserved egg white gels: physicochemical, rheological, and structural properties
- 24 February 2026
- Published by Elsevier in Food Chemistry
- Vol. 509, 148542
Fabrication of low-fat mayonnaise via egg white protein fibril-stabilized emulsion gels: Enhanced interfacial adsorption and network support
- 24 February 2026
- Published by Elsevier in Food Chemistry
- Vol. 509, 148542
Fabrication of low-fat mayonnaise via egg white protein fibril-stabilized emulsion gels: Enhanced interfacial adsorption and network support
- 22 February 2026
- Published by Elsevier in Food Chemistry
- Vol. 509, 148573
pH-triggered synergy of phospholipase and protease: Interfacial film reinforcement unlocks ultra-thermostable egg yolk liquid
- 22 February 2026
- Published by Elsevier in Food Chemistry
- Vol. 509, 148573
pH-triggered synergy of phospholipase and protease: Interfacial film reinforcement unlocks ultra-thermostable egg yolk liquid
- 11 February 2026
- Published by Elsevier in Food Chemistry
- Vol. 508 (Pt A) , 148389
Ultrasound-induced ternary composite system for off-flavor reduction in thermally processed egg white proteins
- 11 February 2026
- Published by Elsevier in Food Chemistry
- Vol. 508 (Pt A) , 148389
Ultrasound-induced ternary composite system for off-flavor reduction in thermally processed egg white proteins