Yongjian Cai
- ORCID iD
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0000-0002-6996-3396
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- Journal Article
- A1
- open access
Hydration effects of insoluble soybean fiber (ISF) on rheological properties and freeze–thaw stability of ISF concentrated emulsions
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- Journal Article
- A1
- open access
Characteristics of insoluble soybean fiber (ISF) concentrated emulsions : effects of pretreatment on ISF and freeze–thaw stability of emulsions
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- Journal Article
- A1
- open access
Preparation and characterization of emulsion gels stabilized by adequately preprocessed insoluble soybean fiber from okara
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- Journal Article
- A1
- open access
Formation and characterization of oleogels derived from emulsions : evaluation of polysaccharide ratio and emulsification method
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Incorporating surfactants within protein-polysaccharide hybrid particles for high internal phase emulsions (HIPEs) : toward plant-based mayonnaise
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Incorporation of modified okara-derived insoluble soybean fiber into set-type yogurt : structural architecture, rheological properties and moisture stability
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Rheology and stability of concentrated emulsions fabricated by insoluble soybean fiber with few combined-proteins: Influences of homogenization intensity
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Emulsifying and whipping properties of mixing polysaccharide dispersions : effect of ratio between insoluble soybean fiber and hydroxypropyl methylcellulose
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High-internal-phase emulsions (HIPEs) for co-encapsulation of probiotics and curcumin : enhanced survivability and controlled release
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Assembly of propylene glycol alginate/β-lactoglobulin composite hydrogels induced by ethanol for co-delivery of probiotics and curcumin