Research Explorer uses third party
cookies
to generate statistics about the use of the site. For that we need your permission.
I agree
Close
MENU
About this site
In het Nederlands
Home
Researchers
Projects
Organisations
Publications
Contact
Research Explorer
Your browser does not support JavaScript or JavaScript is not enabled. Without JavaScript some functions of this webapplication may be disabled or cause error messages. To enable JavaScript, please consult the manual of your browser or contact your system administrator.
Researcher
Yongjian Cai
Profile
Projects
Publications
Activities
7
Results
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
Effect of alkaline pH on the physicochemical properties of insoluble soybean fiber (ISF), formation and stability of ISF-emulsions
Yongjian Cai
Lihua Huang
Bifen Chen
Xiujie Zhao
Mouming Zhao
Qiangzhong Zhao
Paul Van der Meeren
A1
Journal Article
in
FOOD HYDROCOLLOIDS
2021
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
Paul Van der Meeren
A1
Journal Article
in
FOOD HYDROCOLLOIDS
2021
Effect of pH on okara protein-carboxymethyl cellulose interactions in aqueous solution and at oil-water interface
Yongjian Cai
Lihua Huang
Xia Tao
Jiaqi Su
Bifen Chen
Feibai Zhou
Mouming Zhao
Qiangzhong Zhao
Paul Van der Meeren
A1
Journal Article
in
FOOD HYDROCOLLOIDS
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
Physicochemical characteristics, emulsifying performance, and potential application of insoluble soybean fiber (ISF) extracted by homogenization associated with alkaline treatment
Yongjian Cai
Paul Van der Meeren
Qiangzhong Zhao
Dissertation
2020
