• 2021
    • A1
    • journalArticle
    Carboxymethyl cellulose/okara protein influencing microstructure, rheological properties and stability of O/W emulsions Yongjian Cai UGent, 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 UGent, 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 UGent, 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.
  • 2020
    • A1
    • journalArticle
    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 Jiaqi Su UGent, Qing Guo, Yongjian Cai UGent, Teng Wang UGent, Like Mao, Yanxiang Gao, Fang Yuan and Paul Van der Meeren UGent (2020) FOOD CHEMISTRY. 332.
    • A1
    • journalArticle
    Adjustment of the structural and functional properties of okara protein by acid precipitation Yongjian Cai UGent, Lihua Huang, Xia Tao, Jiaqi Su UGent, Bifen Chen, Mouming Zhao, Qiangzhong Zhao and Paul Van der Meeren UGent (2020) FOOD BIOSCIENCE. 37.