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Jialu Cao
Jialu Cao
Verified email at sund.ku.dk
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Year
Assessment of bacterial profiles in aged, home-made Sichuan paocai brine with varying titratable acidity by PacBio SMRT sequencing technology
J Cao, J Yang, Q Hou, H Xu, Y Zheng, H Zhang, L Zhang
Food Control 78, 14-23, 2017
1432017
Late Quaternary dynamics of Arctic biota from ancient environmental genomics
Y Wang, MW Pedersen, IG Alsos, B De Sanctis, F Racimo, A Prohaska, ...
Nature 600 (7887), 86-92, 2021
1112021
Bacterial diversity and community structure in Chongqing radish paocai brines revealed using PacBio single‐molecule real‐time sequencing technology
J Yang, J Cao, H Xu, Q Hou, Z Yu, H Zhang, Z Sun
Journal of the Science of Food and Agriculture 98 (9), 3234-3245, 2018
422018
Effects of glycerol monostearate and Tween 80 on the physical properties and stability of recombined low-fat dairy cream
S Wu, G Wang, Z Lu, Y Li, X Zhou, L Chen, J Cao, L Zhang
Dairy Science & Technology 96, 377-390, 2016
322016
Effects of nanofiltration and evaporation on the physiochemical properties of milk protein during processing of milk protein concentrate
J Cao, W Zhang, S Wu, C Liu, Y Li, H Li, L Zhang
Journal of dairy science 98 (1), 100-105, 2015
312015
Microstructural evolution of whipped cream in whipping process observed by confocal laser scanning microscopy
J Han, X Zhou, J Cao, Y Wang, B Sun, Y Li, L Zhang
International journal of food properties 21 (1), 593-605, 2018
272018
A preliminary study on anti-hypoxia activity of yak milk powder in vivo
W Zhang, S Wu, J Cao, H Li, Y Li, J He, L Zhang
Dairy science & technology 94, 633-639, 2014
182014
Comparison of nanofiltration and evaporation technologies on the storage stability of milk protein concentrates
J Cao, G Wang, S Wu, W Zhang, C Liu, H Li, Y Li, L Zhang
Dairy science & technology 96, 107-121, 2016
162016
Anti-fatigue effect of yak milk powder in mouse model
W Zhang, J Cao, S Wu, H Li, Y Li, F Mi, X Wang, L Zhang
Dairy science & technology 95, 245-255, 2015
162015
Changes of microbiological and physicochemical properties in Chinese infant formula caused by high heat treatment applied on concentrated milk
G Liu, Y Li, J Cao, D Ren, D Yuan, L Zhang
Dairy science & technology 92 (6), 719-733, 2012
132012
Effect of gelling temperature and calcium chloride concentration on rheological and microstructural properties of acid‐induced gels of milk protein concentrates
H Wang, Y Wang, D Yuan, J Cao, L Chen, Y Li, L Zhang
Journal of food processing and preservation 42 (10), e13719, 2018
72018
韩国泡菜乳酸菌研究进展
曹佳璐, 张列兵
中国食品学报 17 (10), 184-193, 2017
52017
Effects of nanofiltration and evaporation on the gel properties of milk protein concentrates with different preheat treatments
H Wang, Y Wang, J Cao, D Yuan, L Chen, J Han, Y Li, L Zhang
Journal of dairy science 101 (6), 4977-4982, 2018
32018
Thermal stability of whey protein concentrates.
YZ Yang, Y Li, HM Li, WH Yin, JL Cao, C Liu, LB Zhang
China Dairy Industry 41 (9), 14-17, 2013
22013
Reply to: When did mammoths go extinct?
Y Wang, A Prohaska, H Dong, A Alberti, IG Alsos, DW Beilman, AA Bjørk, ...
Nature 612 (7938), E4-E6, 2022
12022
Supporting data for: Late Quaternary dynamics of Arctic Biota revealed by ancient environmental metagenomics
Y Wang, MW Pedersen, IG Alsos, B De Sanctis, F Racimo, A Prohaska, ...
DataverseNO, 2022
12022
Effect of emulsifier on stability of butter-based UHT whipping cream.
CP Kan, Y Li, HM Li, WH Yin, JL Cao, C Liu, LB Zhang
China Dairy Industry 41 (3), 8-11, 2013
12013
Author Correction: Late Quaternary dynamics of Arctic biota from ancient environmental genomics
Y Wang, MW Pedersen, IG Alsos, B De Sanctis, F Racimo, A Prohaska, ...
Nature 603 (7903), E31-E31, 2022
2022
Bacterial diversity in home-made paocai brine of different ages by SMRT sequencing
ZL Cao Jialu, Hou Qiangchuan, Yu Zhongjie, Xu Haiyan, Sun Zhihong
International Agricultural Engineering Journal 26 (3), 213-220, 2017
2017
Effect of rehydration conditions on MPC rehydration dynamic process.
W Ma, Y Li, HM Li, WH Yin, JL Cao, C Liu, LB Zhang
China Dairy Industry 41 (1), 4-7, 2013
2013
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