Weiwei Cao

Qingdao University — China

Agricultural and Biological Sciences · Life Sciences

31h-index2.9kcitations122works8.32yr avg
OpenAlex↗ORCID↗Google Scholar↗Lab page↗

Accepting Students?

No reports yet. Know if this professor is taking students?

Research Topics

Food Drying and Modeling(14), Graphene and Nanomaterials Applications(11), Freezing and Crystallization Processes(11), Microencapsulation and Drying Processes(9), Phytochemicals and Antioxidant Activities(7)

Publications122 total

Comparative metabolomic analysis of spray- and freeze-dried Cornus officinalis microcapsules reveals temperature-dependent flavonoid retention and optimal encapsulation conditions
Innovative Food Science & Emerging Technologies·2025
Ultrasonic Pretreatment With <scp>dl</scp> ‐Malic Acid–Water Media: An Innovative Strategy to Enhance Infrared‐Assisted Spouted Bed Drying Efficiency and Product Quality of Chinese Yam
Journal of Food Science·2025
Simultaneously inhibiting thermodynamic and kinetic photocorrosion of p-type Cu2O via amorphous hole transfer conformal interfaces
Journal of Colloid and Interface Science·2025· 1 cited
Pretreatment-driven shrinkage regulation in Chinese yam during multiphase microwave drying
Journal of Food Engineering·2025· 1 cited
Analysis of shrinkage deformation behavior in microwave vacuum drying of Chinese yam based on evolution of physical properties
Journal of Food Engineering·2025· 1 cited
Flexible Composite Films of Modified Carbon Nanotubes/MXene-Aramid Nanofibers with Electromagnetic Interference Shielding and Electrical Heating Performance
ACS Applied Electronic Materials·2025
Compaction behavior and residual height ratio of crushed coal gangue under varying support conditions: Experimental analysis and model comparison
Powder Technology·2025· 2 cited
Effect of moisture migration on texture and viscoelasticity of Chinese yam during multi-phase microwave drying (MMD) - focusing on the evaporation-dehydration stage
Food Chemistry X·2025· 4 citedOpen Access
Improving the physicochemical properties of composite yuba with whey protein isolate by ultrasound treatment: study on the film-forming ability and structure
International Journal of Food Science & Technology·2025· 1 citedOpen Access
Construction of Hierarchical Mxene-Based Interfacial Structures Through Magnetic Field-Assisted Electrophoretic Deposition
SSRN Electronic Journal·2025Open Access
External Sulfate Attack on Coal Gangue Cement Backfilling Paste: Mechanisms and Mitigation Strategies
SSRN Electronic Journal·2025Open Access
Beyond chemical catalysis: laser production of clean energy
Chemical Society Reviews·2025· 1 cited
Neuroprotective effects of traditional Chinese medicine Naofucong on diabetic cognitive impairment: Mechanisms involving insulin-degrading enzyme-mediated degradation of Amyloid-β and inhibition of ERK/JNK/p38 MAPK signaling pathway
Brain Research·2024· 7 citedOpen Access
Advances in constructing <scp>Carbon Fiber</scp> ‐ <scp>MXene</scp> multilevel structures to reinforce interfacial properties of c <scp>arbon fiber reinforced polymer</scp> composites
Polymer Composites·2024· 15 cited
Recent advances of interfacial modifications toward carbon fiber‐reinforced thermoplastic polypropylene and polyamide composites
Polymer Composites·2024· 15 cited
Spatial pattern and its influencing factors of national-level cultural heritage in China
Heritage Science·2024· 32 citedOpen Access
Ultrafast and Highly Efficient Laser Extraction of Matrine and Oxymatrine from <i>Sophora flavescens</i> for the Anticancer Activity
ACS Omega·2024· 5 citedOpen Access
Microwave freeze-drying characteristics and crosslinking behavior of wheat starch-laurel acid complex
International Journal of Biological Macromolecules·2024· 9 cited
Effects of freeze–thaw pre-treatment with different freezing methods on the microwave freeze drying of carrots
International Journal of Food Science & Technology·2024· 11 citedOpen Access
Improvement of 3D printing and subsequent microwave freeze-drying solidification accuracy of pineapple gel-based inks: Infill percentage control and internal models design
Journal of Food Engineering·2024
page 1 of 7Next →

Frequent Co-authors

Xiaodong Xing(14), Peili Li(7), Yuchu He(7), Dawei Gao(7), Xuwu Zhang(6), Hong‐Zhang Geng(6), Guangyue Ren(6), Xuedong Gong(5), Qiang Li(5), Liyao Luo(5), Linlin Li(5), Gaoke Zhang(4), Zhiwen Ye(4), Lina Wang(4), Li‐Chao Jing(4), Xiao–Tong Yuan(4), Xu Duan(4), Xing Ren(4), Junliang Chen(4), Bhesh Bhandari(4)