Research Explorer

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Researcher

Zijian Zhi

Publications & Research Data

Awards & Distinctions

15 Results

2024

Design of pea protein isolate stabilized O/W/O double emulsions

Zijian ZhiKoen DewettinckFilip Van Bockstaele

Destabilization of a model O/W/O double emulsion : from bulk to interface

Zijian ZhiHao LiIndi GeursBenny LewilleRui LiuPaul Van der MeerenKoen DewettinckFilip Van Bockstaele

A1 Journal Article in FOOD CHEMISTRY

Dual stabilization of O/W/O double emulsions by proteins : an interfacial perspective

Zijian ZhiHao LiIndi GeursBenny LewilleRui LiuPaul Van der MeerenKoen DewettinckFilip Van Bockstaele

A1 Journal Article in FOOD HYDROCOLLOIDS

Multi-scale structural comparisons of W/O and O/W/O beeswax-based emulsions

Zijian ZhiIvana Penagos DordevicKoen DewettinckFilip Van Bockstaele

A1 Journal Article in JOURNAL OF FOOD ENGINEERING

Structural design of wax oleogels and oleogel (double) emulsions as fat mimetics

Filip Van BockstaeleIvana Penagos DordevicKato RondouThao Nguyen TrinhZijian ZhiKoen Dewettinck

2023

Formulation of an O/W/O double emulsion model system and its instability mechanism

Zijian ZhiPaul Van der MeerenKoen DewettinckFilip Van Bockstaele

Proanthocyanidins from Chinese bayberry (Myrica rubra Sieb. et Zucc.) leaves effectively inhibit the formation of biogenic amines in the brewing soy sauce

Jia LiKan JiangHuaxia YangXiong ZhangHaizhi HuangXingqian YeZijian Zhi

A1 Journal Article in AGRICULTURE-BASEL

Recent progress in oil-in-water-in-oil (O/W/O) double emulsions

Zijian ZhiRui LiuWenjun WangKoen DewettinckFilip Van Bockstaele

A1 Journal Article in CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Structural design of O/W/O double emulsion model system and its instability mechanism

Zijian ZhiPaul Van der MeerenKoen DewettinckFilip Van Bockstaele

Structural design of wax-based oleogels and oleogel emulsions as fat mimetics

Filip Van BockstaeleIvana Penagos DordevicKato RondouThao Nguyen TrinhZijian ZhiKoen Dewettinck

2022

A combined approach for modifying pea protein isolate to greatly improve its solubility and emulsifying stability

Zijian ZhiLei YanHao LiKoen DewettinckPaul Van der MeerenRui LiuFilip Van Bockstaele

A1 Journal Article in FOOD CHEMISTRY

Alternative oil structuring techniques : oil powders, double emulsions and oil foams

Zijian ZhiKoen DewettinckFilip Van Bockstaele

Bookchapter in Development of trans-free lipid systems and their use in food products

Effect of water sorption on glass transition and microstructural variation of dextran & sugar mixtures

Wen LiLiyuan YunYunjiao ZhaoZijian ZhiEsther Mwizerwa MuhindoXiaoyuan GengRui LiuTao WuWenjie SuiMin Zhang

A1 Journal Article in CARBOHYDRATE POLYMERS

2021

A combined modification approach for enhancing the solubility and emulsifying stability of pea protein isolate

Zijian ZhiRui LiuPaul Van der MeerenKoen DewettinckFilip Van Bockstaele

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