Ghent University Academic Bibliography

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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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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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Stabilization of emulsions with high physical stability using ultrasonic autoclaving alkaline-treated insoluble soybean fiber

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

(2024) FOOD AND BIOPROCESS TECHNOLOGY. 17(4). p.1030-1044
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A novel set-type yogurt with improved rheological and sensory properties by the sole addition of insoluble soybean fiber

Bifen Chen, Yongjian Cai, Xiujie Zhao, Shuguang Wang, Yongliang Zhuang, Qiangzhong Zhao, Mouming Zhao and Paul Van der Meeren (UGent)

(2024) FOOD BIOSCIENCE. 58.
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- Journal Article
- A1
- open access
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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- Journal Article
- A1
- open access
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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- Journal Article
- A1
- open access
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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- Journal Article
- A1
- open access
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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Effect of alkaline pH on the physicochemical properties of insoluble soybean fiber (ISF), formation and stability of ISF-emulsions

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

(2021) FOOD HYDROCOLLOIDS. 111.
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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.

Academic Bibliography

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

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

Stabilization of emulsions with high physical stability using ultrasonic autoclaving alkaline-treated insoluble soybean fiber

A novel set-type yogurt with improved rheological and sensory properties by the sole addition of insoluble soybean fiber

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

Effect of alkaline pH on the physicochemical properties of insoluble soybean fiber (ISF), formation and stability of ISF-emulsions

Effect of homogenization associated with alkaline treatment on the structural, physicochemical, and emulsifying properties of insoluble soybean fiber (ISF)

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