Ghent University Academic Bibliography

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A novel Pickering emulsion gels stabilized by cellulose nanofiber/ dihydromyricetin composite particles : microstructure, rheological behavior and oxidative stability

Fang Fang, Zijing Tian (UGent) , Lihua Huang (UGent) , Yongjian Cai, Paul Van der Meeren (UGent) and Jianhui Wang

(2024) INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES. 278.
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The structural, antioxidant and emulsifying properties of cellulose nanofiber-dihydromyricetin mixtures : effects of composite ratio

Fang Fang, Zijing Tian (UGent) , Yongjian Cai, Lihua Huang (UGent) , Paul Van der Meeren (UGent) and Jianhui Wang

(2024) FOOD CHEMISTRY. 454.
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Effects of physical method and enzymatic hydrolysis on the properties of soybean fiber-rich stabilizer for oil in water emulsions

Lihua Huang (UGent) , Yongjian Cai, Qiangzhong Zhao, Dongrui Zhao, Yulin Hu (UGent) , Mouming Zhao and Paul Van der Meeren (UGent)

(2024) JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE. 104(5). p.3080-3089
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Recent advance in the valorization of soy-based by-products : extraction, modification, interaction and applications in the food industry

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

(2024) FOOD HYDROCOLLOIDS. 157.
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- PhD Thesis
Study on the mechanism of high oil-phase emulsion systems stepwise constructed by enzymatic hydrolyzed soybean fiber and its application

Lihua Huang (UGent)

(2023)
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Hydration effects of insoluble soybean fiber (ISF) on rheological properties and freeze–thaw stability of ISF concentrated emulsions

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

(2023) JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE. 103(14). p.6920-6928
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Preparation and characterization of emulsion gels stabilized by adequately preprocessed insoluble soybean fiber from okara

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

(2023) SOFT MATTER. 19(22). p.4062-4072
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Characteristics of insoluble soybean fiber (ISF) concentrated emulsions : effects of pretreatment on ISF and freeze–thaw stability of emulsions

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

(2023) FOOD CHEMISTRY. 427.
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Formation and characterization of oleogels derived from emulsions : evaluation of polysaccharide ratio and emulsification method

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

(2023) FOOD HYDROCOLLOIDS. 142.
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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 (UGent) , Mouming Zhao, Qiangzhong Zhao and Paul Van der Meeren (UGent)

(2022) JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE. 102(14). p.6707-6717

Academic Bibliography

A novel Pickering emulsion gels stabilized by cellulose nanofiber/ dihydromyricetin composite particles : microstructure, rheological behavior and oxidative stability

The structural, antioxidant and emulsifying properties of cellulose nanofiber-dihydromyricetin mixtures : effects of composite ratio

Effects of physical method and enzymatic hydrolysis on the properties of soybean fiber-rich stabilizer for oil in water emulsions

Recent advance in the valorization of soy-based by-products : extraction, modification, interaction and applications in the food industry

Study on the mechanism of high oil-phase emulsion systems stepwise constructed by enzymatic hydrolyzed soybean fiber and its application

Hydration effects of insoluble soybean fiber (ISF) on rheological properties and freeze–thaw stability of ISF concentrated emulsions

Preparation and characterization of emulsion gels stabilized by adequately preprocessed insoluble soybean fiber from okara

Characteristics of insoluble soybean fiber (ISF) concentrated emulsions : effects of pretreatment on ISF and freeze–thaw stability of emulsions

Formation and characterization of oleogels derived from emulsions : evaluation of polysaccharide ratio and emulsification method

Emulsifying and whipping properties of mixing polysaccharide dispersions : effect of ratio between insoluble soybean fiber and hydroxypropyl methylcellulose

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