Research Explorer

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Researcher

Yongjian Cai

Awards & Distinctions

14 Results

2023

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

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

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

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