1. A novel preparation strategy of emulsion gel solely stabilized by alkaline assisted steam-cooking treated insoluble soybean fiber. (August 2022) Authors: Zhao, Xiujie; Chen, Bifen; Sun, Zhehao; Liu, Tongxun; Cai, Yongjian; Huang, Lihua; Deng, Xinlun; Zhao, Mouming; Zhao, Qiangzhong Journal: Food hydrocolloids Issue: Volume 129(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Adjustment of the structural and functional properties of okara protein by acid precipitation. (October 2020) Authors: Cai, Yongjian; Huang, Lihua; Tao, Xia; Su, Jiaqi; Chen, Bifen; Zhao, Mouming; Zhao, Qiangzhong; Van der Meeren, Paul Journal: Food bioscience Issue: Volume 37(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Assembly of propylene glycol alginate/β-lactoglobulin composite hydrogels induced by ethanol for co-delivery of probiotics and curcumin. (15th February 2021) Authors: Su, Jiaqi; Cai, Yongjian; Zhi, Zijian; Guo, Qing; Mao, Like; Gao, Yanxiang; Yuan, Fang; Van der Meeren, Paul Journal: Carbohydrate polymers Issue: Volume 254(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Carboxymethyl cellulose/okara protein influencing microstructure, rheological properties and stability of O/W emulsions. (24th December 2020) Authors: Cai, Yongjian; Huang, Lihua; Tao, Xia; Su, Jiaqi; Chen, Bifen; Zhao, Mouming; Zhao, Qiangzhong; Van der Meeren, Paul Journal: Journal of the science of food and agriculture Issue: Volume 101:Number 9(2021) Page Start: 3685 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Chicken breast-derived alcohol dehydrogenase-activating peptides in response to physicochemical changes and digestion simulation: The vital role of hydrophobicity. (October 2020) Authors: Xiao, Chuqiao; Zhou, Feibai; Zheng, Lin; Cai, Yongjian; Su, Guowan; Luo, Donghui; Zhao, Mouming Journal: Food research international Issue: Volume 136(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Desirable characteristics of casein peptides with simultaneously enhanced emulsion forming ability and antioxidative capacity in O/W emulsion. (October 2022) Authors: Yu, Chunyan; Zheng, Lin; Cai, Yongjian; Zhao, Qiangzhong; Zhao, Mouming Journal: Food hydrocolloids Issue: Volume 131(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Effect of egg white protein-insoluble soybean fiber interactions on the formation and structural characteristics of low-oil emulsion gels. (July 2023) Authors: Zhao, Xiujie; Chen, Bifen; Liu, Tongxun; Cai, Yongjian; Deng, Xinlun; Zhao, Mouming; Zhao, Qiangzhong Journal: Food hydrocolloids Issue: Volume 140(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Effect of homogenization associated with alkaline treatment on the structural, physicochemical, and emulsifying properties of insoluble soybean fiber (ISF). (April 2021) Authors: Cai, Yongjian; Huang, Lihua; Chen, Bifen; Su, Jiaqi; Zhao, Xiujie; Zhao, Mouming; Zhao, Qiangzhong; Van der Meeren, Paul Journal: Food hydrocolloids Issue: Volume 113(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Effect of pH on okara protein-carboxymethyl cellulose interactions in aqueous solution and at oil-water interface. (April 2021) Authors: Cai, Yongjian; Huang, Lihua; Tao, Xia; Su, Jiaqi; Chen, Bifen; Zhou, Feibai; Zhao, Mouming; Zhao, Qiangzhong; Van der Meeren, Paul Journal: Food hydrocolloids Issue: Volume 113(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Effect of sucrose ester S370 on interfacial layers and fat crystals network of whipped cream. (April 2021) Authors: Zeng, Di; Cai, Yongjian; Liu, Tongxun; Huang, Lihua; Liu, Pingli; Zhao, Mouming; Zhao, Qiangzhong Journal: Food hydrocolloids Issue: Volume 113(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗