- 2022
-
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).
-
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.
-
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
-
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.
-
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
-
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
-
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.
-
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.
-
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.
-
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.