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J

Jinxuan Cao

beijing technology & business university

52H指数
257论文数
8.2K被引数
收录论文 172
发表时间
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Metatranscriptomic analyses coupled with phenotypic and metabolic verification revealed competition mechanisms between grass carp spoilage bacteria in synthetic communities宏转录组学分析结合表型和代谢验证揭示了合成群落中草鱼腐败菌之间的竞争机制
errInternational Journal of Food Microbiology
IF5.2
err2026-09-01
err0
PREAI
errWang, Xinru; Guo, Siyi; Wang, Ying; Zhang, Yuemei; Teng, Wendi; Wang, Jinpeng; Zhuang, Shuai; Cao, Jinxuan
err分享
err收藏
errFood Hydrocolloids
IF12.4
err2026-08-22
err0
PREAI
errRenyuan Wang; Ying Wang; Qiang Xia; Daodong Pan; Yangying Sun; Jinxuan Cao; Changyu Zhou
err分享
err收藏
Impact of protein succinylation and myofibrillar protein-lipid co-oxidation interactions on heterocyclic amine formation of thermally processed goose meat热加工鹅肉中蛋白质琥珀酰化及肌原纤维蛋白-脂质共氧化作用对杂环胺形成的影响
errFood Research International
IF8
err2026-08-01
err0
PREAI
errYan, Xiangxi; Ma, Zihui; Zhu, Yifei; Shen, Jiamin; Zhou, Changyu; Du, Lihui; Sun, Yangying; Cao, Jinxuan; Pan, Daodong; Xia, Qiang
err分享
err收藏
Tailoring liver protein structure with physical fields to enhance emulsified pork sausage quality: A comparative study of ultrasonication and ultra-high pressure treatments利用物理场调控肝蛋白结构以提升乳化猪肉香肠品质：超声处理与超高压处理的比较研究
errInternational Journal of Biological Macromolecules
IF8.5
err2026-08-01
err0
PREAI
errYan, Xiangxi; Shen, Jiamin; Zhou, Changyu; Pan, Daodong; Cao, Jinxuan; Zhang, Hao; Xia, Qiang
err分享
err收藏
Plant polysaccharides as natural cryoprotectants: From structure to antifreeze mechanisms in frozen food systems植物多糖作为天然抗冻保护剂：从结构到冷冻食品系统中的抗冻机制
errFood Research International
IF8
err2026-08-01
err0
PREAI
errZhang, Anqi; Zhou, Xinchen; Cao, Jinxuan; Wang, Ying; Wang, Jinpeng; Teng, Wendi; Zhuang, Shuai; Qiao, Xuanxuan; Lu, Ying; Zhang, Yuemei
err分享
err收藏
Molecular mechanism of white spots accumulation in dry-cured ham: Integration of proteolysis, oxidative modification and metabolite crystallization干腌火腿中白色斑点积累的分子机制：蛋白水解、氧化修饰和代谢物结晶的整合
errFood Chemistry
IF9.8
err2026-07-01
err0
PREAI
errYin, Jinyue; Wang, Ying; Xia, Qiang; Pan, Daodong; Sun, Yangying; Cao, Jinxuan; Zhou, Changyu
err分享
err收藏
Effects of Ultrasonic Treatment on the Structure and Antioxidant Activity of Conjugates Formed by Porcine Blood Meal-Derived Peptides and Hemin超声波处理对猪血粉衍生肽与血红素形成的缀合物的结构和抗氧化活性的影响
errFoods
IF5.1
err2026-06-08
err0
errOAAI
errJuanjuan Du; Xiaopeng Zhu; Jinxuan Cao; Jinpeng Wang; Yuemei Zhang; Wendi Teng; Ying Wang
err分享
err收藏
Observational evidence of the interaction between myofibrillar protein and polycyclic aromatic hydrocarbons as influenced by heat, ultrasound, and heat-ultrasound treatments热、超声及热-超声处理对肌原纤维蛋白与多环芳烃相互作用的影响：观测证据
errFood Research International
IF8
err2026-06-01
err2
PREAI
errPeng, Han; Shen, Jiamin; Zhou, Changyu; Cao, Jinxuan; Pan, Daodong; Xia, Qiang
err分享
err收藏
The Effect of Transglutaminase and Protease A2SD on Sensory Characters and Physical–Chemical Properties of Soy Sauce转谷氨酰胺酶和Protease A2SD对酱油感官特性和物理-化学性质的影响
errFoods
IF5.1
err2026-02-14
err0
errOAAI
errJunjie Lin; Chun Cui; Jinxuan Cao
err分享
err收藏
Integrated Mechanisms of Flavor and Quality Development in Braised Pork: A Study on Volatile Profiles, Texture Dynamics, Nucleotide Catabolism, and Protein Oxidation
errFoods
IF5.1
err2026-02-01
err0
errOAAI
errZhuowen Wang; Jinxuan Cao; Jinpeng Wang; Yuemei Zhang; Wendi Teng; Shuai Zhuang; Ying Wang
err分享
err收藏
Preparation of Cinnamon Essential Oil/Succinic Acid-Modified Cyclodextrin and Their Application in Grass Carp Preservation肉桂精油/琥珀酸改性环糊精的制备及其在草鱼保鲜中的应用
errFoods 2025, Vol. 14, Page 4100
IF5.1
err2025-11-29
err0
errOAAI
errXiaoshan Li; Haoxin Li; Yuemei Zhang; Wendi Teng; Ying Wang; Jinxuan Cao; Jinpeng Wang
err分享
err收藏
Molecular mechanisms of myofibrillar protein-aldehydes interactions: Carbon chain length-dependent binding site recognition and non-covalent interaction network regulation肌原纤维蛋白质-醛类相互作用分子机制：碳链长度依赖的识别位点结合与非共价相互作用网络调控
errFood Chemistry
IF9.8
err2025-11-22
err0
PREAI
errHongwei Cao; Yang Xu; Qishan Dong; Jinxuan Cao; Yangying Sun; Jun He
err分享
err收藏
The molecular mechanism of Rhodotorula mucilaginosa on the accumulation of γ-glutamyl peptides and taste development of dry-cured ham: the insights of metagenomics and metabolomics红酵母菌(Rhodotorula mucilaginosa)对γ-谷氨酰肽积累及干腌火腿风味发展的分子机制：宏基因组学和代谢组学的见解
errInternational Journal of Food Microbiology
IF5.2
err2025-10-31
err0
PREAI
errTianmeng Zhang; Qiang Xia; Ying Wang; Yangying Sun; Daodong Pan; Jinxuan Cao; Changyu Zhou
err分享
err收藏
Comparative study on Acetobacter-mediated calcium release and speciation from diverse animal-derived calcium powders: eggshell, oyster, chicken bone, and beef bone乙酸钙介导的钙释放与不同动物源钙粉（鸡蛋壳、牡蛎、鸡骨和牛骨）中钙形态的比较研究
errFood Chemistry
IF9.8
err2025-10-26
err0
PREAI
errJiani Lu; Zhongqiang Wang; Jinxuan Cao; Jinpeng Wang; Yuemei Zhang; Wendi Teng; Ying Wang
err分享
err收藏
The structural and rheological modulations of okra polysaccharides induced by high-speed shear integrated ultrasonic acid extraction高剪切集成超声酸法提取对罗勒多糖结构和流变特性的调控
errFood Hydrocolloids
IF12.4
err2025-10-01
err0
PREAI
errYang Xu; Hongwei Cao; Qishan Dong; Huimin Li; Chuyan Li; Jinxuan Cao; Yangying Sun; Jun He
err分享
err收藏
The effects of yeast fermentation on taste substance evolution and sensory development of dry-cured ham: The insights of peptidomics and metabolomics酵母发酵对干腌火腿风味物质演变和感官特性的影响：肽组学和代谢组学的见解
errFood Chemistry: X
IF0
err2025-09-23
err0
errOAAI
errXinge Wang; Yongling Ding; Qiang Xia; Ying Wang; Yangying Sun; Daodong Pan; Jinxuan Cao; Changyu Zhou
err分享
err收藏
Processing–Microstructure–Properties Relationship of Meat Myofibrillar Proteins as Defined by High Hydrostatic Pressure高压静水压力下肉源肌原纤维蛋白的加工-微观结构-性能关系
errJournal of Agricultural and Food Chemistry
IF6.2
err2025-09-19
err0
PREAI
errHan Peng; Qianchen Yang; Changyu Zhou; Libin Wang; Daodong Pan; Jinxuan Cao; Yangying Sun; Hao Zhang; Qiang Xia
err分享
err收藏
Effect of Lactic Acid Bacteria Fermentation Agent on the Structure, Physicochemical Properties, and Digestive Characteristics of Corn, Oat, Barley, and Buckwheat Starch乳酸菌发酵剂对玉米、燕麦、大麦和荞麦淀粉的结构、理化性质及消化特性的影响
errFoods 2025, Vol. 14, Page 2904
IF5.1
err2025-08-21
err0
PREAI
errZiyi You; Jinpeng Wang; Wendi Teng; Ying Wang; Yuemei Zhang; Jinxuan Cao
err分享
err收藏
Corrigendum to “Tunability of Pickering particle features of whey protein isolate via remodeling partial unfolding during ultrasonication-assisted complexation with chitosan/chitooligosaccharide” [Carbohydrate Polymers 325 (2024) 121583]勘误：“通过在超声辅助壳聚糖/壳寡糖复合过程中重塑部分展开来调节乳清蛋白分离物的皮克林颗粒特性” [Carbohydrate Polymers 325 (2024) 121583]
errCarbohydrate Polymers
IF12.5
err2025-08-05
err0
PREAI
errHongmei Yu; Yuanrong Zheng; Changyu Zhou; Lianliang Liu; Libin Wang; Jinxuan Cao; Yangyin Sun; Jun He; Daodong Pan; Zhendong Cai; Qiang Xia
err分享
err收藏
Comparison of High-Pressure and Normal-Pressure Stewing on Physicochemical and Structural Properties of Pork Bone Soup and Micro–Nanoparticles (MNPs) Inside高压与常压炖煮对猪肉骨汤及其内部微-纳米颗粒（MNPs）理化特性和结构特性的比较
errJournal of Food Science
IF3.4
err2025-07-18
err0
PREAI
errXinyu Kou; Wendi Teng; Jinpeng Wang; Ying Wang; Yuemei Zhang; Jinxuan Cao
err分享
err收藏

研究方向

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合作学者
合作期刊
C
Chi‐Tang Ho
H 指数: 123 · 论文数: 1.5K
F
Francisco J. Barba
H 指数: 108 · 论文数: 991
徐
徐静娟 (Jing‐Juan Xu)
H 指数: 99 · 论文数: 700
王
王莹 (Ying Wang)
H 指数: 93 · 论文数: 1.7K
张民 封面图
张民 (M. Zhang)
H 指数: 91 · 论文数: 1.0K
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