Yongjian Cai
- ORCID iD
-
0000-0002-6996-3396
Show
Sort by
-
Incorporation of modified okara-derived insoluble soybean fiber into set-type yogurt : structural architecture, rheological properties and moisture stability
-
Incorporating surfactants within protein-polysaccharide hybrid particles for high internal phase emulsions (HIPEs) : toward plant-based mayonnaise
-
Rheology and stability of concentrated emulsions fabricated by insoluble soybean fiber with few combined-proteins: Influences of homogenization intensity
-
Emulsifying and whipping properties of mixing polysaccharide dispersions : effect of ratio between insoluble soybean fiber and hydroxypropyl methylcellulose
-
High-internal-phase emulsions (HIPEs) for co-encapsulation of probiotics and curcumin : enhanced survivability and controlled release
-
Assembly of propylene glycol alginate/β-lactoglobulin composite hydrogels induced by ethanol for co-delivery of probiotics and curcumin
-
Enhanced acidic stability of O/W emulsions by synergistic interactions between okara protein and carboxymethyl cellulose
-
Carboxymethyl cellulose/okara protein influencing microstructure, rheological properties and stability of O/W emulsions
-
Effect of homogenization associated with alkaline treatment on the structural, physicochemical, and emulsifying properties of insoluble soybean fiber (ISF)
-
Effect of pH on okara protein-carboxymethyl cellulose interactions in aqueous solution and at oil-water interface
-
Effect of alkaline pH on the physicochemical properties of insoluble soybean fiber (ISF), formation and stability of ISF-emulsions
-
Effect of Ultra-high temperature processing on the physicochemical properties and antibacterial activity of d-limonene emulsions stabilized by β-lactoglobulin/Gum arabic bilayer membranes
-
Physicochemical characteristics, emulsifying performance, and potential application of insoluble soybean fiber (ISF) extracted by homogenization associated with alkaline treatment
(2020) -
Adjustment of the structural and functional properties of okara protein by acid precipitation