- 2021
-
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
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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.
-
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.
-
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
-
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.
-
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.