Research Explorer

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Researcher

Jiaqi Su

Awards & Distinctions

10 Results

2022

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

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

Recent developments of electrospun zein nanofibres : strategies, fabrication and therapeutic applications

Han ChenJiaqi SuCharles S. BrennanPaul Van der MeerenNana ZhangYi TongPengjie Wang

A1 Journal Article in MATERIALS TODAY ADVANCES

2021

Assembly of propylene glycol alginate/β-lactoglobulin composite hydrogels induced by ethanol for co-delivery of probiotics and curcumin

Jiaqi SuYongjian CaiZijian ZhiQing GuoLike MaoYanxiang GaoFang YuanPaul Van der Meeren

A1 Journal Article in CARBOHYDRATE POLYMERS

Carboxymethyl cellulose/okara protein influencing microstructure, rheological properties and stability of O/W emulsions

Yongjian CaiLihua HuangXia TaoJiaqi SuBifen ChenMouming ZhaoQiangzhong ZhaoPaul Van der Meeren

A1 Journal Article in JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

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

Enhanced acidic stability of O/W emulsions by synergistic interactions between okara protein and carboxymethyl cellulose

Yongjian CaiLihua HuangXia TaoJiaqi SuChuqiao XiaoMouming ZhaoQiangzhong ZhaoPaul Van der Meeren

A1 Journal Article in LWT-FOOD SCIENCE AND TECHNOLOGY

High-internal-phase emulsions (HIPEs) for co-encapsulation of probiotics and curcumin : enhanced survivability and controlled release

Jiaqi SuYongjian CaiKedong TaiQing GuoShaoxin ZhuLike MaoYanxiang GaoFang YuanPaul Van der Meeren

A1 Journal Article in FOOD & FUNCTION

2020

Adjustment of the structural and functional properties of okara protein by acid precipitation

Yongjian CaiLihua HuangXia TaoJiaqi SuBifen ChenMouming ZhaoQiangzhong ZhaoPaul Van der Meeren

A1 Journal Article in FOOD BIOSCIENCE

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 SuQing GuoYongjian CaiTeng WangLike MaoYanxiang GaoFang YuanPaul Van der Meeren

A1 Journal Article in FOOD CHEMISTRY