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Weichao Cao

The State-of-the-Art on Exploring Polysaccharide-Protein Interactions and Its Mechanisms, Stability, and Their Role in Food Systems
2025 · Mst Nushrat Yiasmin, Salauddin Al Azad, et al. · Food Reviews International · 60
Recent advancements in mogrosides: A review on biological activities, synthetic biology, and applications in the food industry
2024 · Nuo Chen, Weichao Cao, et al. · Food Chemistry · 58
The digestive behavior of pectin in human gastrointestinal tract: a review on fermentation characteristics and degradation mechanism
2023 · Weichao Cao, Shuyi Guan, et al. · Critical Reviews in Food Science and Nutrition · 58
Pectin extracted from red dragon fruit (Hylocereus polyrhizus) peel and its usage in edible film
2024 · Nerissa Arviana Tristanto, Weichao Cao, et al. · International Journal of Biological Macromolecules · 47
Effect of Different Solvents on the Extraction of Oil from Peony Seeds (Paeonia suffruticosa Andr.): Oil Yield, Fatty Acids Composition, Minor Components, and Antioxidant Capacity
2022 · Weichao Cao, Yongjin Wang, et al. · Journal of Oleo Science · 20
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Preparation, characterization, fermentation properties of pectin with specific structures, and the analysis of microbial enzymes and genes involved in their degradation
2025 · Weichao Cao, Yaxian Liu, et al. · Carbohydrate Polymers · 13
Tributyrin microcapsule prepared by ultrahigh methoxylated pectin combination with maltodextrin: The characterization, gastrointestinal digestion, and fecal fermentation behavior
2023 · Weichao Cao, Shuyi Guan, et al. · Food Hydrocolloids · 12
Preparation of nanoparticles from atmospheric pressure plasma jet-activated gas modified pectin for oral insulin delivery
2026 · Nuo Chen, Xijia Zhang, et al. · Carbohydrate Polymers · 4
Influence of brewing method on the nutritional composition and sensory attributes of coffee by Arabica beans of different roasting degrees
2025 · Amna Gulshan, Mst Nushrat Yiasmin, et al. · Food Chemistry · 4
Preparation and characterization of pH-responsive pectin/sodium alginate/γ-polyglutamic acid nanoparticles for enhanced oral delivery of protein drugs
2025 · Nuo Chen, Jiaen Hu, et al. · Food Bioscience · 4
Effects of hydrothermal treatment and low pH on the fermentation characteristics of polysaccharides based water-soluble Maitake with Lactobacillus acidophilus and L. plantarum
2025 · Mst Nushrat Yiasmin, Md. Easdani, et al. · Food Chemistry · 4
Metabolomic differences between non-hydrothermal treated water-soluble (WSPs) and hydrothermally treated water-insoluble (WIPs) Maitake polysaccharides fermented by Lactobacillus acidophilus and L. plantarum
2024 · Mst Nushrat Yiasmin, Shabbir Ahammed, et al. · International Journal of Biological Macromolecules · 4
Effect of allulose on the quality characteristics of sugar-free bread
2025 · Jingming Hu, Aiyan Ni, et al. · Food Bioscience · 2
Biochemical Characteristics of Tannase-Producing LAB Fermented Red Beans and Lentils Sourdough and Its Effects on in Vitro Digestibility of Steamed Bread
2020 · Ma ZiLin, Weichao Cao, et al. · 食品工业科技 · 2
The fermentation behavior of pectin by B. thetaiotaomicron and L. rhamnosus: insights into the changes in pectin structure and the metabolite profiles
2026 · Weichao Cao, Wenjiao Zhao, et al. · International Journal of Biological Macromolecules
Design and evaluation of pectin-based nanoparticles for overcoming biological barriers as insulin carriers with oral administration potential
2026 · Nuo Chen, Xijia Zhang, et al. · Food Research International
Works count: 17
Citation count: 292
H-index: 7
I10-index: 7
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