Research Explorer

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Researcher

Hao Li

Awards & Distinctions

15 Results

2024

Destabilization of a model O/W/O double emulsion : from bulk to interface

Zijian ZhiHao LiIndi GeursBenny LewilleRui LiuPaul Van der MeerenKoen DewettinckFilip Van Bockstaele

A1 Journal Article in FOOD CHEMISTRY

Dual stabilization of O/W/O double emulsions by proteins : an interfacial perspective

Zijian ZhiHao LiIndi GeursBenny LewilleRui LiuPaul Van der MeerenKoen DewettinckFilip Van Bockstaele

A1 Journal Article in FOOD HYDROCOLLOIDS

2023

Designing gastric-stable adsorption layers by whey protein-pectin complexation at the oil-water interface

Hao LiPaul Van der Meeren

A1 Journal Article in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Incorporating surfactants within protein-polysaccharide hybrid particles for high internal phase emulsions (HIPEs) : toward plant-based mayonnaise

Jiaqi SuQianhan MaYongjian CaiHao LiFang YuanFazheng RenPengjie WangPaul Van der Meeren

A1 Journal Article in FOOD HYDROCOLLOIDS

Investigating the effect of diluents and fat globules on the size measurement of casein micelles by dynamic light scattering

Teng WangHao LiQuenten DenonChak Ming ToPaul Van der Meeren

A1 Journal Article in INTERNATIONAL DAIRY JOURNAL

Towards a better understanding of protein-polysaccharide electrostatic interactions and their application in designing delivery systems

Hao LiPaul Van der MeerenAli Sedaghat Doost

2022

A combined approach for modifying pea protein isolate to greatly improve its solubility and emulsifying stability

Zijian ZhiLei YanHao LiKoen DewettinckPaul Van der MeerenRui LiuFilip Van Bockstaele

A1 Journal Article in FOOD CHEMISTRY

Designing delivery systems for functional ingredients by protein/polysaccharide interactions

Hao LiTeng WangYulin HuJianfeng WuPaul Van der Meeren

A1 Journal Article in TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effect of ionic strength on the sequential adsorption of whey proteins and low methoxy pectin on a hydrophobic surface : a QCM-D study

Hao LiTeng WangChunxia SuJianfeng WuPaul Van der Meeren

A1 Journal Article in FOOD HYDROCOLLOIDS

Influence of pH and low/high- methoxy pectin complexation on the hydrophobic binding sites of β-lactoglobulin studied by a fluorescent probe method

Hao LiTeng WangJiaqi SuPaul Van der Meeren

A1 Journal Article in FOOD HYDROCOLLOIDS

Sequential adsorption of polyglycerol polyricinoleate and protein at the oil-water interface : an interfacial rheology study

Chunxia SuHao LiBruno De MeulenaerPaul Van der Meeren

Sequential adsorption of whey proteins and low methoxy pectin at the oil-water interface : an interfacial rheology study

Hao LiPaul Van der Meeren

A1 Journal Article in FOOD HYDROCOLLOIDS

2021

Conjugation of milk proteins and reducing sugars and its potential application in the improvement of the heat stability of (recombined) evaporated milk

Jianfeng WuHao LiQurrotul A'yunAli Sedaghat DoostBruno De MeulenaerPaul Van der Meeren

A1 Journal Article in TRENDS IN FOOD SCIENCE & TECHNOLOGY

Electrostatic interaction between whey proteins and low methoxy pectin studied by quartz crystal microbalance with dissipation monitoring

Hao LiJianfeng WuAli Sedaghat DoostJiaqi SuPaul Van der Meeren

A1 Journal Article in FOOD HYDROCOLLOIDS

Improved heat stability of recombined evaporated milk emulsions by wet heat pretreatment of skim milk powder dispersions

Jianfeng WuSimin ChenTeng WangHao LiAli Sedaghat DoostEls Van DammeBruno De MeulenaerPaul Van der Meeren

A1 Journal Article in FOOD HYDROCOLLOIDS