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Onderzoeker
Yongjian Cai
Profiel
Projecten
Publicaties
Activiteiten
Prijzen & Erkenningen
24
Resultaten
2024
A novel Pickering emulsion gels stabilized by cellulose nanofiber/ dihydromyricetin composite particles : microstructure, rheological behavior and oxidative stability
Fang Fang
Zijing Tian
Lihua Huang
Yongjian Cai
Paul Van der Meeren
Jianhui Wang
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
2024
A novel set-type yogurt with improved rheological and sensory properties by the sole addition of insoluble soybean fiber
Bifen Chen
Yongjian Cai
Xiujie Zhao
Shuguang Wang
Yongliang Zhuang
Qiangzhong Zhao
Mouming Zhao
Paul Van der Meeren
A1
Artikel in een tijdschrift
in
FOOD BIOSCIENCE
2024
Effects of physical method and enzymatic hydrolysis on the properties of soybean fiber-rich stabilizer for oil in water emulsions
Lihua Huang
Yongjian Cai
Qiangzhong Zhao
Dongrui Zhao
Yulin Hu
Mouming Zhao
Paul Van der Meeren
A1
Artikel in een tijdschrift
in
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
2024
Recent advance in the valorization of soy-based by-products : extraction, modification, interaction and applications in the food industry
Lihua Huang
Yongjian Cai
Fang Fang
Tongwen Huang
Mouming Zhao
Qiangzhong Zhao
Paul Van der Meeren
A1
Artikel in een tijdschrift
in
FOOD HYDROCOLLOIDS
2024
Stabilization of emulsions with high physical stability using ultrasonic autoclaving alkaline-treated insoluble soybean fiber
Bifen Chen
Xiujie Zhao
Guifei Yang
Yongjian Cai
Mouming Zhao
Qiangzhong Zhao
Paul Van der Meeren
A1
Artikel in een tijdschrift
in
FOOD AND BIOPROCESS TECHNOLOGY
2024
The structural, antioxidant and emulsifying properties of cellulose nanofiber-dihydromyricetin mixtures : effects of composite ratio
Fang Fang
Zijing Tian
Yongjian Cai
Lihua Huang
Paul Van der Meeren
Jianhui Wang
A1
Artikel in een tijdschrift
in
FOOD CHEMISTRY
2024
2023
Characteristics of insoluble soybean fiber (ISF) concentrated emulsions : effects of pretreatment on ISF and freeze–thaw stability of emulsions
Yongjian Cai
Lihua Huang
Feibai Zhou
Qiangzhong Zhao
Mouming Zhao
Paul Van der Meeren
A1
Artikel in een tijdschrift
in
FOOD CHEMISTRY
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
Artikel in een tijdschrift
in
FOOD HYDROCOLLOIDS
2023
Hydration effects of insoluble soybean fiber (ISF) on rheological properties and freeze–thaw stability of ISF concentrated emulsions
Yongjian Cai
Lihua Huang
Qiangzhong Zhao
Dongrui Zhao
Mouming Zhao
Paul Van der Meeren
A1
Artikel in een tijdschrift
in
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
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
Artikel in een tijdschrift
in
FOOD HYDROCOLLOIDS
2023
Incorporation of modified okara-derived insoluble soybean fiber into set-type yogurt : structural architecture, rheological properties and moisture stability
Bifen Chen
Xiujie Zhao
Yongjian Cai
Xuelian Jing
Mouming Zhao
Qiangzhong Zhao
Paul Van der Meeren
A1
Artikel in een tijdschrift
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
Artikel in een tijdschrift
in
SOFT MATTER
2023
2022
Emulsifying and whipping properties of mixing polysaccharide dispersions : effect of ratio between insoluble soybean fiber and hydroxypropyl methylcellulose
Yongjian Cai
Di Zeng
Lihua Huang
Mouming Zhao
Qiangzhong Zhao
Paul Van der Meeren
A1
Artikel in een tijdschrift
in
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
2022
Rheology and stability of concentrated emulsions fabricated by insoluble soybean fiber with few combined-proteins: Influences of homogenization intensity
Yongjian Cai
Bifen Chen
Di Zeng
Lihua Huang
Chuqiao Xiao
Xiujie Zhao
Mouming Zhao
Qiangzhong Zhao
Paul Van der Meeren
A1
Artikel in een tijdschrift
in
FOOD CHEMISTRY
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
Artikel in een tijdschrift
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
Artikel in een tijdschrift
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
Artikel in een tijdschrift
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
Artikel in een tijdschrift
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
Artikel in een tijdschrift
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
Artikel in een tijdschrift
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
Artikel in een tijdschrift
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
Artikel in een tijdschrift
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
Artikel in een tijdschrift
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
Proefschrift
2020