乳品科学；质构体系；食品物理化学；食品感官；食品口腔加工；酶水解；消化吸收

常温酸奶的消化吸收特性

1. Huifang Cai, Elke Scholten, Guido Sala, Etske Bijl, Linking casein hydrolysis by chymosin and plasmin to the rheological and textural properties of model cheese, 2023, LWT, 186, 115158.

2. Huifang Cai, Etske Bijl, Elke Scholten, Guido Sala, Effect of plasmin on casein hydrolysis and textural properties of rennet-induced model cheeses, 2023, Food Research International, 165, 112421.

3. Huifang Cai, Yujun Li, and Jianshe Chen. 2017. Rheology and tribology study of the sensory perception of oral care products. Biotribology, 10: 17-25.

4. Natalia Brossard, Huifang Cai, Fernando Osorio, Edmundo Bordeu, and Jianshe Chen. 2016. “Oral”tribological study on the astringency sensation of red wine. Journal of Texture Studies, 47(5):392–402.