Academic Bibliography

Search 200 years of publications by Ghent University researchers.

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Your filters: cql: author=" Zhao, Mouming" or (type any "bookEditor issueEditor" and editor=" Zhao, Mouming")

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Incorporation of modified okara-derived insoluble soybean fiber into set-type yogurt : structural architecture, rheological properties and moisture stability

Bifen Chen, Xiujie Zhao, Yongjian Cai, Xuelian Jing, Mouming Zhao, Qiangzhong Zhao and Paul Van der Meeren (UGent)

(2023) FOOD HYDROCOLLOIDS. 137.
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Emulsifying and whipping properties of mixing polysaccharide dispersions : effect of ratio between insoluble soybean fiber and hydroxypropyl methylcellulose

Yongjian Cai, Di Zeng, Lihua Huang, Mouming Zhao, Qiangzhong Zhao and Paul Van der Meeren (UGent)

(2022) JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE. 102(14). p.6707-6717
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Encapsulation behavior of curcumin in heteroprotein complex coacervates and precipitates fabricated from β-conglycinin and lysozyme

Jiabao Zheng, Qing Gao, Ge Ge, Weizheng Sun, Paul Van der Meeren (UGent) and Mouming Zhao

(2022) FOOD HYDROCOLLOIDS. 133.
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Rheology and stability of concentrated emulsions fabricated by insoluble soybean fiber with few combined-proteins: Influences of homogenization intensity

Yongjian Cai, Bifen Chen, Di Zeng, Lihua Huang, Chuqiao Xiao, Xiujie Zhao, Mouming Zhao, Qiangzhong Zhao and Paul Van der Meeren (UGent)

(2022) FOOD CHEMISTRY. 383.