Research Explorer

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Researcher

Lihua Huang

Awards & Distinctions

13 Results

2024

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

Fang FangZijing TianLihua HuangYongjian CaiPaul Van der MeerenJianhui Wang

A1 Journal Article in INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

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

Lihua HuangYongjian CaiQiangzhong ZhaoDongrui ZhaoYulin HuMouming ZhaoPaul Van der Meeren

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

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

Lihua HuangYongjian CaiFang FangTongwen HuangMouming ZhaoQiangzhong ZhaoPaul Van der Meeren

A1 Journal Article in FOOD HYDROCOLLOIDS

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

Fang FangZijing TianYongjian CaiLihua HuangPaul Van der MeerenJianhui Wang

A1 Journal Article in FOOD CHEMISTRY

2023

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

Yongjian CaiLihua HuangFeibai ZhouQiangzhong ZhaoMouming ZhaoPaul Van der Meeren

A1 Journal Article in FOOD CHEMISTRY

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

Lihua HuangYongjian CaiDi FangJiaqi SuMouming ZhaoQiangzhong ZhaoPaul Van der Meeren

A1 Journal Article in FOOD HYDROCOLLOIDS

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

Yongjian CaiLihua HuangQiangzhong ZhaoDongrui ZhaoMouming ZhaoPaul Van der Meeren

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

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

Lihua HuangYongjian CaiJiaqi SuMouming ZhaoQiangzhong ZhaoPaul Van der Meeren

A1 Journal Article in SOFT MATTER

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

Lihua HuangPauline Van der MeerenQiangzhong Zhao

2022

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

Yongjian CaiDi ZengLihua HuangMouming ZhaoQiangzhong ZhaoPaul Van der Meeren

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

Rheology and stability of concentrated emulsions fabricated by insoluble soybean fiber with few combined-proteins: Influences of homogenization intensity

Yongjian CaiBifen ChenDi ZengLihua HuangChuqiao XiaoXiujie ZhaoMouming ZhaoQiangzhong ZhaoPaul Van der Meeren

A1 Journal Article in FOOD CHEMISTRY

2021

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

Yongjian CaiLihua HuangBifen ChenXiujie ZhaoMouming ZhaoQiangzhong ZhaoPaul 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