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. 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) ↗
3. 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) ↗
4. Effect of xanthan gum on walnut protein/xanthan gum mixtures, interfacial adsorption, and emulsion properties. (June 2018) Authors: Cai, Yongjian; Deng, Xinlun; Liu, Tongxun; Zhao, Mouming; Zhao, Qiangzhong; Chen, Senlin Journal: Food hydrocolloids Issue: Volume 79(2018) Page Start: 391 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Effects of pretreatments on the structure and functional properties of okara protein. (May 2019) Authors: Tao, Xia; Cai, Yongjian; Liu, Tongxun; Long, Zhao; Huang, Lihua; Deng, Xinlun; Zhao, Qiangzhong; Zhao, Mouming Journal: Food hydrocolloids Issue: Volume 90(2019) Page Start: 394 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Formation and performance of high acyl gellan hydrogel affected by the addition of physical-chemical treated insoluble soybean fiber. (April 2020) Authors: Chen, Bifen; Cai, Yongjian; Liu, Tongxun; Huang, Lihua; Zhao, Xiujie; Zhao, Mouming; Deng, Xinlun; Zhao, Qiangzhong Journal: Food hydrocolloids Issue: Volume 101(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Formation and stability of Pickering emulsion gels by insoluble soy peptide aggregates through hydrophobic modification. (1st September 2022) Authors: Jing, Xuelian; Chen, Bifen; Liu, Tongxun; Cai, Yongjian; Zhao, Qiangzhong; Deng, Xinlun; Zhao, Mouming Journal: Food chemistry Issue: Volume 387(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Formation, texture, and stability of yolk-free mayonnaise: Effect of soy peptide aggregates concentration. (1st March 2023) Authors: Jing, Xuelian; Cai, Yongjian; Liu, Tongxun; Chen, Bifen; Zhao, Qiangzhong; Deng, Xinlun; Zhao, Mouming Journal: Food chemistry Issue: Volume 403(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Frozen, chilled and spray dried emulsions for whipped cream: Influence of emulsion preservation approaches on product functionality. Issue 1 (June 2015) Authors: Zhao, Qiangzhong; Kuang, Wanmei; Fang, Min; Sun-Waterhouse, Dongxiao; Liu, Tongxun; Long, Zhao; Zhao, Mouming Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 62:Issue 1(2015:Jun.) Page Start: 287 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Improvements in physicochemical and emulsifying properties of insoluble soybean fiber by physical-chemical treatments. (August 2019) Authors: Chen, Bifen; Cai, Yongjian; Liu, Tongxun; Huang, Lihua; Deng, Xinlun; Zhao, Qiangzhong; Zhao, Mouming Journal: Food hydrocolloids Issue: Volume 93(2019) Page Start: 167 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗