Adjustment of the structural and functional properties of okara protein by acid precipitation
Cai, Yongjian, Huang, Lihua, Tao, Xia, Su, Jiaqi, Chen, Bifen, Zhao, Mouming, Zhao, Qiangzhong, Van der Meeren, Paul
Published in Food bioscience (01.10.2020)
Published in Food bioscience (01.10.2020)
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Journal Article
Incorporation of modified okara-derived insoluble soybean fiber into set-type yogurt: Structural architecture, rheological properties and moisture stability
Chen, Bifen, Zhao, Xiujie, Cai, Yongjian, Jing, Xuelian, Zhao, Mouming, Zhao, Qiangzhong, Van der Meeren, Paul
Published in Food hydrocolloids (01.04.2023)
Published in Food hydrocolloids (01.04.2023)
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Challenge in the differentiation between attenuated familial adenomatous polyposis and hereditary nonpolyposis colorectal cancer: case report with review of the literature
YANGMING CAO, PIERETTI, Maura, MARSHALL, Jay, KHATTAR, Nada H, BIFEN CHEN, KAM-MORGAN, Lauren, LYNCH, Henry
Published in The American journal of gastroenterology (01.07.2002)
Published in The American journal of gastroenterology (01.07.2002)
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Journal Article
The formation, structural and rheological properties of emulsion gels stabilized by egg white protein-insoluble soybean fiber complex
Zhao, Xiujie, Chen, Bifen, Liu, Tongxun, Cai, Yongjian, Huang, Lihua, Zhao, Mouming, Zhao, Qiangzhong
Published in Food hydrocolloids (01.01.2023)
Published in Food hydrocolloids (01.01.2023)
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Journal Article
Effect of alkaline pH on the physicochemical properties of insoluble soybean fiber (ISF), formation and stability of ISF-emulsions
Cai, Yongjian, Huang, Lihua, Chen, Bifen, Zhao, Xiujie, Zhao, Mouming, Zhao, Qiangzhong, Van der Meeren, Paul
Published in Food hydrocolloids (01.02.2021)
Published in Food hydrocolloids (01.02.2021)
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Journal Article
Effects of heat treatment at different moisture of mung bean flour on the structural, gelation and in vitro digestive properties of starch
Gu, Yue, Chen, Bifen, Xu, Rong, Liu, Tongxun, Huangfu, Junjing, Zhou, Feibai, Zhao, Mouming, Zhao, Qiangzhong
Published in Food chemistry (15.06.2024)
Published in Food chemistry (15.06.2024)
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Journal Article
Formation, texture, and stability of yolk-free mayonnaise: Effect of soy peptide aggregates concentration
Jing, Xuelian, Cai, Yongjian, Liu, Tongxun, Chen, Bifen, Zhao, Qiangzhong, Deng, Xinlun, Zhao, Mouming
Published in Food chemistry (01.03.2023)
Published in Food chemistry (01.03.2023)
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Journal Article
Effect of egg white protein-insoluble soybean fiber interactions on the formation and structural characteristics of low-oil emulsion gels
Zhao, Xiujie, Chen, Bifen, Liu, Tongxun, Cai, Yongjian, Deng, Xinlun, Zhao, Mouming, Zhao, Qiangzhong
Published in Food hydrocolloids (01.07.2023)
Published in Food hydrocolloids (01.07.2023)
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Journal Article
Acquisition of insoluble soybean fiber with high gelation performance based on structural modifications through pH-shifting during steam-cooking treatment
Zhao, Xiujie, Chen, Bifen, Cai, Yongjian, Zhao, Mouming, Zhao, Qiangzhong, Chen, Lingyun
Published in Food hydrocolloids (01.10.2023)
Published in Food hydrocolloids (01.10.2023)
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Journal Article
Formation and performance of high acyl gellan hydrogel affected by the addition of physical-chemical treated insoluble soybean fiber
Chen, Bifen, Cai, Yongjian, Liu, Tongxun, Huang, Lihua, Zhao, Xiujie, Zhao, Mouming, Deng, Xinlun, Zhao, Qiangzhong
Published in Food hydrocolloids (01.04.2020)
Published in Food hydrocolloids (01.04.2020)
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Journal Article
Stability of emulsion stabilized by low-concentration soybean protein isolate: Effects of insoluble soybean fiber
Huang, Lihua, Cai, Yongjian, Liu, Tongxun, Zhao, Xiujie, Chen, Bifen, Long, Zhao, Zhao, Mouming, Deng, Xinlun, Zhao, Qiangzhong
Published in Food hydrocolloids (01.12.2019)
Published in Food hydrocolloids (01.12.2019)
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Journal Article
A novel preparation strategy of emulsion gel solely stabilized by alkaline assisted steam-cooking treated insoluble soybean fiber
Zhao, Xiujie, Chen, Bifen, Sun, Zhehao, Liu, Tongxun, Cai, Yongjian, Huang, Lihua, Deng, Xinlun, Zhao, Mouming, Zhao, Qiangzhong
Published in Food hydrocolloids (01.08.2022)
Published in Food hydrocolloids (01.08.2022)
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Journal Article
Effect of homogenization associated with alkaline treatment on the structural, physicochemical, and emulsifying properties of insoluble soybean fiber (ISF)
Cai, Yongjian, Huang, Lihua, Chen, Bifen, Su, Jiaqi, Zhao, Xiujie, Zhao, Mouming, Zhao, Qiangzhong, Van der Meeren, Paul
Published in Food hydrocolloids (01.04.2021)
Published in Food hydrocolloids (01.04.2021)
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Journal Article
Rheology and stability of concentrated emulsions fabricated by insoluble soybean fiber with few combined-proteins: Influences of homogenization intensity
Cai, Yongjian, Chen, Bifen, Zeng, Di, Huang, Lihua, Xiao, Chuqiao, Zhao, Xiujie, Zhao, Mouming, Zhao, Qiangzhong, Van der Meeren, Paul
Published in Food chemistry (30.07.2022)
Published in Food chemistry (30.07.2022)
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Journal Article
Effect of pH on okara protein-carboxymethyl cellulose interactions in aqueous solution and at oil-water interface
Cai, Yongjian, Huang, Lihua, Tao, Xia, Su, Jiaqi, Chen, Bifen, Zhou, Feibai, Zhao, Mouming, Zhao, Qiangzhong, Van der Meeren, Paul
Published in Food hydrocolloids (01.04.2021)
Published in Food hydrocolloids (01.04.2021)
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Journal Article
Improving emulsifying properties of okara-derived insoluble soybean fiber (ISF): contribution of steam-cooking processing and various fractions of ISF
Zhao, Xiujie, Chen, Bifen, Liu, Tongxun, Liu, Chun, Cheng, Chao, Zhao, Mouming, Zhao, Qiangzhong, Chen, Lingyun
Published in Food bioscience (01.06.2024)
Published in Food bioscience (01.06.2024)
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Journal Article
A novel set-type yogurt with improved rheological and sensory properties by the sole addition of insoluble soybean fiber
Chen, Bifen, Cai, Yongjian, Zhao, Xiujie, Wang, Shuguang, Zhuang, Yongliang, Zhao, Qiangzhong, Zhao, Mouming, Van der Meeren, Paul
Published in Food bioscience (01.04.2024)
Published in Food bioscience (01.04.2024)
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