Chuanai Cao's research while affiliated with Northeast Agricultural University and other places

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... Further, it increased the bologna's hardness, chewiness, and cohesiveness. [82] [85] reported that crosslinked and acetylated tapioca starch enhanced the texture and gelation properties of Kung-wan and the rheological attributes of the meat batter. The modified starches were performed as a filler in a gel matrix. ...

... However, these processes may also impact protein functional properties and antioxidant activity. Ultrasonic processing enhanced the emulsifying properties and solubility of silkworm pupae 6 and Tenebrio molitor larval proteins 7,8 through structural changes. Meanwhile, freeze-thaw treatment improved the foaming performance of albumin proteins and whole egg white protein 9 while increasing the antioxidant activity of carotenoids. ...

... They reported that this treatment (4.90 kJ/kg, 60 min) resulted in a significant increase in protein yield (~ 46 g protein/100 g dry matter) compared to the untreated one (~ 39 g protein/100 g dry matter), improved techno-functional properties by increasing oil binding and emulsifying capacity over 40% and 70%, respectively, did not affect water binding capacity and foaming capacity. Zhang et al. [112] applied ultrasound-assisted alkaline extraction using different times (10,20,30,40, and 50 min) to obtain protein from Tenebrio molitor and observed that ultrasonication could effectively alter the structural properties of proteins (primarily secondary and tertiary structures, thermal stability) which might result in improved functional properties, and was the optimal ultrasound parameter 30 min. ...

... Seaweeds have been receiving much attention as ingredients for health functional foods owing to their abundant antioxidant, dietary fiber, and mineral contents (Yuan et al., 2023). Seaweeds are used as a functional ingredient in various meat products owing to the antioxidant properties of carotenoids and the excellent moisture retention properties of polysaccharides such as fucoidan and alginate (Cofrades et al., 2017;Ilyas et al., 2023). ...

... Generally, CNS rely on arginine and other free amino acids as major meat energy sources . In fact, arginine amount increases post-mortem because of the asset of endogenous proteolytic enzymes, such as aminopeptidase (Cao et al., 2022;Janssens et al., 2014). The arginine deiminase (ADI) pathway, the pathway involving the arginase enzyme, and the remarkable nitric oxide synthase (NOS) pathway are different routes for arginine degradation in CNS. ...

... The TBHQ in the soybean oil was completely removed by ethanol following to the previously reported method [20] to eliminate its influence on the oxidative stability of the emulsions. After that, native or ultrasonically treated ZSP dispersions (10 mg/mL) were prepared and blended with soybean oil (3:1, V/V). ...

... Numerous studies have shown that solvents can stimulate different activities of active substances (Dong, 2019;Feng et al., 2022). Ethanol acts as an effective fungicide, but its inhibition seems to be reversible and unstable (Dao, 2008). ...

... They perform multiple functions, including pH stabilisation, increased water retention, reduced weight loss during cooking, and improved texture and sensory pleasure of the consumer (Thangavelu et al., 2019). Together with sodium chloride (NaCl), APs contribute to the solubilisation of myofibrillar proteins, which are fundamental for water retention, emulsification, and gel stability during cooking (Santhi et al., 2017;Yuan et al., 2022). ...

... When reacting with free amino acids, it leads to a reduction in the number of hydrogen bonds and subsequent instability of the secondary structure of the protein . Other studies have confirmed that lipid oxidation could accelerate protein oxidation process and induce the formation of protein-lipid complex (Feng et al., 2022). Lipid oxidation in rice during ageing mainly produces 13-hydroperoxyoctadecadienoic acid, and the increase of its concentration leads to the gradual oxidation of rice protein (Wu et al., 2020b). ...