Author

Lichuang Cao

Observed name: L. Cao

Institution: Zhengzhou University of Light Industry

Observed institution: Zhengzhou University of Light Industry

ORCID: 0000-0002-9102-7000

Observed ORCID: 0000-0002-9102-7000

OpenAlex ID: A5114060366

Effect of Low-Temperature Plasma Activated Water with Different Treatment Times on Myofibrillar Proteins of Thawed Pork

2025 · Manting Du, Fangge Hao, et al. · Foods · 10

Evolution of Physicochemical Properties and Volatile Organic Compound Profiles in Pre-Cooked Braised Chicken During Storage

2025 · Hewei Shi, Lichuang Cao, et al. · Foods · 4

Effects of reheating methods on oxidation and digestibility characteristics of precooked braised chicken during in vitro digestion.

2026 · Junguang Li, Hewei Shi, et al. · PubMed

Effects of reheating methods on oxidation and digestibility characteristics of precooked braised chicken during in vitro digestion

2026 · Junguang Li, Hewei Shi, et al. · Food Chemistry X

Effect of the combined action of myofibrillar protein phosphorylation and S-nitrosylation on the degradation of myofibrillar proteins by µ-calpain

2026 · Manting Du, Fangge Hao, et al. · Food Science of Animal Resources

Effects of reheating methods on oxidation and digestibility characteristics of precooked braised chicken during in vitro digestion

2026 · Junguang Li, Hewei Shi, et al. · SSRN Electronic Journal

Effects of Tenebrio molitor larvae protein and KCl on quality characteristics of emulsified sausages with 30% NaCl reduction

2026 · Yu Liu, Huan Liu, et al. · SSRN Electronic Journal

Evolution of physicochemical properties and volatile organic compound profiles in pre-cooked braised chicken during storage

2025 · Lichuang Cao, Hewei Shi, et al. · SSRN Electronic Journal

Variation in the Ways of Expressing Concessive Relations in Texts of Scientific Style

2022 · L. Cao

Works count: 9

Citation count: 14

H-index: 2

I10-index: 1