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Researcher
Jiaqi Su
Profile
Projects
Publications
Activities
Awards & Distinctions
13
Results
2024
Single-site iron-anchored amyloid hydrogels as catalytic platforms for alcohol detoxification
Jiaqi Su
Pengjie Wang
Wei Zhou
Mohammad Peydayesh
Jiangtao Zhou
Tonghui Jin
Felix Donat
Cuiyuan Jin
Lu Xia
Kaiwen Wang
et al.
A1
Journal Article
in
NATURE NANOTECHNOLOGY
2024
2023
Formation and characterization of oleogels derived from emulsions : evaluation of polysaccharide ratio and emulsification method
Lihua Huang
Yongjian Cai
Di Fang
Jiaqi Su
Mouming Zhao
Qiangzhong Zhao
Paul Van der Meeren
A1
Journal Article
in
FOOD HYDROCOLLOIDS
2023
Incorporating surfactants within protein-polysaccharide hybrid particles for high internal phase emulsions (HIPEs) : toward plant-based mayonnaise
Jiaqi Su
Qianhan Ma
Yongjian Cai
Hao Li
Fang Yuan
Fazheng Ren
Pengjie Wang
Paul Van der Meeren
A1
Journal Article
in
FOOD HYDROCOLLOIDS
2023
Preparation and characterization of emulsion gels stabilized by adequately preprocessed insoluble soybean fiber from okara
Lihua Huang
Yongjian Cai
Jiaqi Su
Mouming Zhao
Qiangzhong Zhao
Paul Van der Meeren
A1
Journal Article
in
SOFT MATTER
2023
2022
Influence of pH and low/high- methoxy pectin complexation on the hydrophobic binding sites of β-lactoglobulin studied by a fluorescent probe method
Hao Li
Teng Wang
Jiaqi Su
Paul Van der Meeren
A1
Journal Article
in
FOOD HYDROCOLLOIDS
2022
Recent developments of electrospun zein nanofibres : strategies, fabrication and therapeutic applications
Han Chen
Jiaqi Su
Charles S. Brennan
Paul Van der Meeren
Nana Zhang
Yi Tong
Pengjie Wang
A1
Journal Article
in
MATERIALS TODAY ADVANCES
2022
2021
Assembly of propylene glycol alginate/β-lactoglobulin composite hydrogels induced by ethanol for co-delivery of probiotics and curcumin
Jiaqi Su
Yongjian Cai
Zijian Zhi
Qing Guo
Like Mao
Yanxiang Gao
Fang Yuan
Paul Van der Meeren
A1
Journal Article
in
CARBOHYDRATE POLYMERS
2021
Carboxymethyl cellulose/okara protein influencing microstructure, rheological properties and stability of O/W emulsions
Yongjian Cai
Lihua Huang
Xia Tao
Jiaqi Su
Bifen Chen
Mouming Zhao
Qiangzhong Zhao
Paul Van der Meeren
A1
Journal Article
in
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
2021
Electrostatic interaction between whey proteins and low methoxy pectin studied by quartz crystal microbalance with dissipation monitoring
Hao Li
Jianfeng Wu
Ali Sedaghat Doost
Jiaqi Su
Paul Van der Meeren
A1
Journal Article
in
FOOD HYDROCOLLOIDS
2021
Enhanced acidic stability of O/W emulsions by synergistic interactions between okara protein and carboxymethyl cellulose
Yongjian Cai
Lihua Huang
Xia Tao
Jiaqi Su
Chuqiao Xiao
Mouming Zhao
Qiangzhong Zhao
Paul Van der Meeren
A1
Journal Article
in
LWT-FOOD SCIENCE AND TECHNOLOGY
2021
High-internal-phase emulsions (HIPEs) for co-encapsulation of probiotics and curcumin : enhanced survivability and controlled release
Jiaqi Su
Yongjian Cai
Kedong Tai
Qing Guo
Shaoxin Zhu
Like Mao
Yanxiang Gao
Fang Yuan
Paul Van der Meeren
A1
Journal Article
in
FOOD & FUNCTION
2021
2020
Adjustment of the structural and functional properties of okara protein by acid precipitation
Yongjian Cai
Lihua Huang
Xia Tao
Jiaqi Su
Bifen Chen
Mouming Zhao
Qiangzhong Zhao
Paul Van der Meeren
A1
Journal Article
in
FOOD BIOSCIENCE
2020
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 Su
Qing Guo
Yongjian Cai
Teng Wang
Like Mao
Yanxiang Gao
Fang Yuan
Paul Van der Meeren
A1
Journal Article
in
FOOD CHEMISTRY
2020