Research Explorer

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Researcher

Yongjian Cai

Awards & Distinctions

24 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

A novel set-type yogurt with improved rheological and sensory properties by the sole addition of insoluble soybean fiber

Bifen ChenYongjian CaiXiujie ZhaoShuguang WangYongliang ZhuangQiangzhong ZhaoMouming ZhaoPaul Van der Meeren

A1 Journal Article in FOOD BIOSCIENCE

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

Stabilization of emulsions with high physical stability using ultrasonic autoclaving alkaline-treated insoluble soybean fiber

Bifen ChenXiujie ZhaoGuifei YangYongjian CaiMouming ZhaoQiangzhong ZhaoPaul Van der Meeren

A1 Journal Article in FOOD AND BIOPROCESS TECHNOLOGY

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

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

Incorporation of modified okara-derived insoluble soybean fiber into set-type yogurt : structural architecture, rheological properties and moisture stability

Bifen ChenXiujie ZhaoYongjian CaiXuelian JingMouming ZhaoQiangzhong ZhaoPaul Van der Meeren

A1 Journal Article in FOOD HYDROCOLLOIDS

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

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

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

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

Effect of homogenization associated with alkaline treatment on the structural, physicochemical, and emulsifying properties of insoluble soybean fiber (ISF)

Yongjian CaiLihua HuangBifen ChenJiaqi SuXiujie ZhaoMouming ZhaoQiangzhong ZhaoPaul Van der Meeren

A1 Journal Article in FOOD HYDROCOLLOIDS

Effect of pH on okara protein-carboxymethyl cellulose interactions in aqueous solution and at oil-water interface

Yongjian CaiLihua HuangXia TaoJiaqi SuBifen ChenFeibai ZhouMouming 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

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

Physicochemical characteristics, emulsifying performance, and potential application of insoluble soybean fiber (ISF) extracted by homogenization associated with alkaline treatment

Yongjian CaiPaul Van der MeerenQiangzhong Zhao