• 2022
    • A1
    • journalArticle
    Incorporating surfactants within protein-polysaccharide hybrid particles for high internal phase emulsions (HIPEs) : toward plant-based mayonnaise Jiaqi Su UGent, Qianhan Ma, Yongjian Cai, Hao Li UGent, Fang Yuan, Fazheng Ren, Pengjie Wang and Paul Van der Meeren UGent (2022) FOOD HYDROCOLLOIDS. 136(part A).
    • A1
    • journalArticle
    Recent developments of electrospun zein nanofibres : strategies, fabrication and therapeutic applications Han Chen, Jiaqi Su UGent, Charles S. Brennan, Paul Van der Meeren UGent, Nana Zhang, Yi Tong and Pengjie Wang (2022) MATERIALS TODAY ADVANCES. 16.
    • A1
    • journalArticle
    Influence of pH and low/high- methoxy pectin complexation on the hydrophobic binding sites of β-lactoglobulin studied by a fluorescent probe method Hao Li UGent, Teng Wang UGent, Jiaqi Su UGent and Paul Van der Meeren UGent (2022) FOOD HYDROCOLLOIDS. 133.
  • 2021
    • A1
    • journalArticle
    Assembly of propylene glycol alginate/β-lactoglobulin composite hydrogels induced by ethanol for co-delivery of probiotics and curcumin Jiaqi Su UGent, Yongjian Cai, Zijian Zhi UGent, Qing Guo, Like Mao, Yanxiang Gao, Fang Yuan and Paul Van der Meeren UGent (2021) CARBOHYDRATE POLYMERS. 254.
    • A1
    • journalArticle
    High-internal-phase emulsions (HIPEs) for co-encapsulation of probiotics and curcumin : enhanced survivability and controlled release Jiaqi Su UGent, Yongjian Cai, Kedong Tai, Qing Guo, Shaoxin Zhu, Like Mao, Yanxiang Gao, Fang Yuan and Paul Van der Meeren UGent (2021) FOOD & FUNCTION. 12(1). p.70-82
    • A1
    • journalArticle
    Carboxymethyl cellulose/okara protein influencing microstructure, rheological properties and stability of O/W emulsions Yongjian Cai, Lihua Huang, Xia Tao, Jiaqi Su UGent, Bifen Chen, Mouming Zhao, Qiangzhong Zhao and Paul Van der Meeren UGent (2021) JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE. 101(9). p.3685-3692
    • A1
    • journalArticle
    Effect of pH on okara protein-carboxymethyl cellulose interactions in aqueous solution and at oil-water interface Yongjian Cai, Lihua Huang, Xia Tao, Jiaqi Su, Bifen Chen, Feibai Zhou, Mouming Zhao, Qiangzhong Zhao and Paul Van der Meeren UGent (2021) FOOD HYDROCOLLOIDS. 113.
    • A1
    • journalArticle
    Effect of homogenization associated with alkaline treatment on the structural, physicochemical, and emulsifying properties of insoluble soybean fiber (ISF) Yongjian Cai, Lihua Huang, Bifen Chen, Jiaqi Su, Xiujie Zhao, Mouming Zhao, Qiangzhong Zhao and Paul Van der Meeren UGent (2021) FOOD HYDROCOLLOIDS. 113.
    • A1
    • journalArticle
    Electrostatic interaction between whey proteins and low methoxy pectin studied by quartz crystal microbalance with dissipation monitoring Hao Li UGent, Jianfeng Wu UGent, Ali Sedaghat Doost UGent, Jiaqi Su UGent and Paul Van der Meeren UGent (2021) FOOD HYDROCOLLOIDS. 113.
    • A1
    • journalArticle
    Enhanced acidic stability of O/W emulsions by synergistic interactions between okara protein and carboxymethyl cellulose Yongjian Cai, Lihua Huang UGent, Xia Tao, Jiaqi Su UGent, Chuqiao Xiao, Mouming Zhao, Qiangzhong Zhao and Paul Van der Meeren UGent (2021) LWT-FOOD SCIENCE AND TECHNOLOGY. 146.