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Yungang Cao

Shaanxi University of Science and Technology

Xi’an, 710021

China

  • Shaanxi University of Science and Technology

SCHOLARLY PAPERS

7

DOWNLOADS

268

TOTAL CITATIONS

10

Scholarly Papers (7)

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1.

Garlic Essential Oil in Water Nanoemulsion Prepared by High-Power Ultrasound: Properties, Stability and its Antibacterial Mechanism Against MRSA Isolated from Pork

Number of pages: 35 Posted: 11 Aug 2022
Miaomiao Liu, Yue Pan, Wei Guo, Mingxing Feng, Xin Fan, Li Feng and Yungang Cao
Shaanxi University of Science and Technology, Shaanxi University of Science and Technology, Shaanxi University of Science and Technology, Yuncheng University, Shaanxi University of Science and Technology, Shaanxi University of Science and Technology and Shaanxi University of Science and Technology
Downloads 68 (899,324)
Citation 6

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Garlic essential oil, high-power ultrasound, nanoemulsion, stability, foodborne MRSA, antibacterial mechanism

2.

The Synergistic Antibacterial Effects of Allicin Nanoemulsion and Ε-Polylysine Against Escherichia Coli  In Both Planktonic and Biofilm Forms

Number of pages: 51 Posted: 08 Nov 2024
Miaomiao Liu, Yanan Bai, Mingxing Feng, Xindi Wang, Laixue Ni, Luyang Cai and Yungang Cao
Shaanxi University of Science and Technology, Shaanxi University of Science and Technology, Yuncheng University, Shaanxi University of Science and Technology, affiliation not provided to SSRN, Shaanxi University of Science and Technology and Shaanxi University of Science and Technology
Downloads 54 (1,041,696)

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allicin nanoemulsion, ε-polylysine, synergistic antibacterial effect, biofilm formation inhibition

3.

Effects of Transglutaminase on the Gelation Properties and Digestibility of Pea Protein Isolate with Resonance Acoustic Mixing Pretreatment

Number of pages: 40 Posted: 30 Sep 2024
Cong Min, Yibing Wang, Yingjie Li, Zhenbao Zhu, Ming Li, Wenjuan Chen, Miaomiao Liu, Li Feng and Yungang Cao
Shaanxi University of Technology, Shaanxi University of Science and Technology, affiliation not provided to SSRN, Shaanxi University of Science and Technology, affiliation not provided to SSRN, affiliation not provided to SSRN, Shaanxi University of Science and Technology, Shaanxi University of Science and Technology and Shaanxi University of Science and Technology
Downloads 54 (1,020,567)

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Pea protein isolate, Resonant acoustic mixing treatment, Transglutaminase, protein modification, Gel microstructure, Texture characteristics

4.

Antibacterial, Anti-Biofilm Activity and Underlying Mechanism of Garlic Essential Oil in Water Nanoemulsion Against  Listeria Monocytogenes

Number of pages: 30 Posted: 21 Sep 2023
Miaomiao Liu, Wei Guo, Mingxing Feng, Yanan Bai, Junrong Huang and Yungang Cao
Shaanxi University of Science and Technology, Shaanxi University of Science and Technology, Yuncheng University, Shaanxi University of Science and Technology, Shaanxi University of Science and Technology and Shaanxi University of Science and Technology
Downloads 48 (1,097,529)
Citation 4

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Garlic essential oil, O/W nanoemulsion, Listeria monocytogenes, Antibacterial mechanism, anti-biofilm activity

5.

Effects of Nacl Substitutes on the Physicochemical Properties and Sensorycharacteristics of Harbin Red Sausages During Storage

Number of pages: 31 Posted: 11 Oct 2024
Huan Zhang, jiaqi Liu, Yue Hu, Dongxu Du, Ming Li, Yungang Cao, Junrong Huang, Wenqing Zhou and Baohua Kong
Shaanxi University of Science and Technology, Northeast Agricultural University, Northeast Agricultural University, affiliation not provided to SSRN, affiliation not provided to SSRN, Shaanxi University of Science and Technology, Shaanxi University of Science and Technology, Shaanxi University of Science and Technology and Northeast Agricultural University
Downloads 26 (1,372,601)

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red sausages, sodium substitute, physicochemical properties, Sensory characteristics

6.

Synergistic Effects of Microwave Pretreatment and Vacuum Low-Temperature Cooking on Flavor Modulation and Nutritional Retention in Chicken Breast

Number of pages: 31 Posted: 07 Nov 2025
Shuqiang Zhang, Yungang Cao, Qiankun Zheng, Zhijian Wang, Bin Yu, Haiteng Tao, Wei Gao, Jianpeng Li, Zheng Zhang, Haibo Zhao, Zhengzong Wu and Bo Cui
Qilu University of Technology, Shaanxi University of Science and Technology, affiliation not provided to SSRN, affiliation not provided to SSRN, Qilu University of Technology, Qilu University of Technology, Qilu University of Technology, Qilu University of Technology, Qilu University of Technology, Qilu University of Technology, Qilu University of Technology and Qilu University of Technology
Downloads 12 (1,526,714)

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microwave pretreatment, vacuum low-temperature cooking, flavor modulation, volatile compounds

7.

Synergistic Effects of Microwave Pretreatment and Sous-vide Cooking on Flavor Modulation and Taste Precursor Dynamics in Chicken Breast

Number of pages: 28 Posted: 13 Feb 2026
Shuqiang Zhang, Yungang Cao, Min Li, Zhijian Wang, Bin Yu, Haiteng Tao, Wei Gao, Jianpeng Li, Zheng Zhang, Haibo Zhao, Zhengzong Wu and Bo Cui
Qilu University of Technology, Shaanxi University of Science and Technology, affiliation not provided to SSRN, affiliation not provided to SSRN, Qilu University of Technology, Qilu University of Technology, Qilu University of Technology, Qilu University of Technology, Qilu University of Technology, Qilu University of Technology, Qilu University of Technology and Qilu University of Technology
Downloads 6 (1,566,597)

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microwave pretreatment, vacuum low-temperature cooking, taste precursors, volatile compounds, flavor modulation