Effects of heat treatment at different moisture of mung bean flour on the structural, gelation and in vitro digestive properties of starch
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Published in Food chemistry (15.06.2024)
Published in Food chemistry (15.06.2024)
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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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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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Carboxymethyl cellulose/okara protein influencing microstructure, rheological properties and stability of O/W emulsions
Cai, Yongjian, Huang, Lihua, Tao, Xia, Su, Jiaqi, Chen, Bifen, Zhao, Mouming, Zhao, Qiangzhong, Van der Meeren, Paul
Published in Journal of the science of food and agriculture (01.07.2021)
Published in Journal of the science of food and agriculture (01.07.2021)
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