315 results on '"Zhao, Qiangzhong"'
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2. Stabilization of Emulsions With High Physical Stability Using Ultrasonic Autoclaving Alkaline-Treated Insoluble Soybean Fiber
3. Effects of Lipophilic Emulsifiers with Different Hydrophilic Groups on the Crystallization of Fat Blend and the Stability of Whipped Cream
4. Physicochemical and emulsification properties of okara-derived soluble dietary fiber modified by steam explosion
5. Effects of heat treatment at different moisture of mung bean flour on the structural, gelation and in vitro digestive properties of starch
6. Enhancing the nonlinear rheological property and digestibility of mung bean flour gels using controlled microwave treatments: Effect of starch debranching and protein denaturation
7. pH-driven formation of nano SPI-based ternary complex towards co-delivery of curcumin and Zn at different ratios with synergistic neuroprotective activity
8. Improving emulsifying properties of okara-derived insoluble soybean fiber (ISF): contribution of steam-cooking processing and various fractions of ISF
9. The formation, interfacial, and foaming properties of complex constructed by caseinate and soy protein nanoparticle
10. Effects of apple fiber on the physicochemical properties and baking quality of frozen dough during frozen storage
11. Effect of preheating-induced denaturation of proteins and oleosomes on the structure of protein and soymilk properties
12. Characterization of sodium caseinate derived from various sources: Unraveling the relationship between structure and functional properties
13. A novel set-type yogurt with improved rheological and sensory properties by the sole addition of insoluble soybean fiber
14. Enhanced curcumin transportation across epithelial barrier by mucus-permeable soy protein nanoparticles-mediated dual transcytosis pathways
15. Effect of hydrophobic sucrose esters with different fat acid composition and esterification degree on whipped cream properties
16. The quality of whipped cream: Effect of polyglycerol ester on the crystallization of fat blend and the properties of interface
17. Effect of stearic and oleic acid-based lipophilic emulsifiers on the crystallization of the fat blend and the stability of whipped cream
18. Characteristics of insoluble soybean fiber (ISF) concentrated emulsions: Effects of pretreatment on ISF and freeze–thaw stability of emulsions
19. Acquisition of insoluble soybean fiber with high gelation performance based on structural modifications through pH-shifting during steam-cooking treatment
20. Formation and characterization of oleogels derived from emulsions: Evaluation of polysaccharide ratio and emulsification method
21. Soy proteins with various surface properties prepared by limited enzymatic hydrolysis and their potential on emulsion thickening and controlling lipolysis
22. Recent advance in the valorization of soy-based by-products: Extraction, modification, interaction and applications in the food industry
23. Effect of egg white protein-insoluble soybean fiber interactions on the formation and structural characteristics of low-oil emulsion gels
24. Application of electronic tongue in umami detection and soy sauce refining process
25. Incorporation of modified okara-derived insoluble soybean fiber into set-type yogurt: Structural architecture, rheological properties and moisture stability
26. Formation, texture, and stability of yolk-free mayonnaise: Effect of soy peptide aggregates concentration
27. The formation, structural and rheological properties of emulsion gels stabilized by egg white protein-insoluble soybean fiber complex
28. Desirable characteristics of casein peptides with simultaneously enhanced emulsion forming ability and antioxidative capacity in O/W emulsion
29. Formation and stability of Pickering emulsion gels by insoluble soy peptide aggregates through hydrophobic modification
30. A novel preparation strategy of emulsion gel solely stabilized by alkaline assisted steam-cooking treated insoluble soybean fiber
31. pH-driven-assembled soy peptide nanoparticles as particulate emulsifier for oil-in-water Pickering emulsion and their potential for encapsulation of vitamin D3
32. Rheology and stability of concentrated emulsions fabricated by insoluble soybean fiber with few combined-proteins: Influences of homogenization intensity
33. The effect of sucrose esters S1570 on partial coalescence and whipping properties
34. Analysis, occurrence, and potential sensory significance of tropical fruit aroma thiols, 3-mercaptohexanol and 4-methyl-4-mercapto-2-pentanone, in Chinese Baijiu
35. pH-Driven formation of soy peptide nanoparticles from insoluble peptide aggregates and their application for hydrophobic active cargo delivery
36. Effects of physical method and enzymatic hydrolysis on the properties of soybean fiber‐rich stabilizer for oil in water emulsions
37. Effects of apple fiber on the physicochemical properties and baking quality of frozen dough during frozen storage
38. Whipping properties and stability of whipping cream: The impact of fatty acid composition and crystallization properties
39. Effect of sucrose ester S370 on interfacial layers and fat crystals network of whipped cream
40. Effect of pH on okara protein-carboxymethyl cellulose interactions in aqueous solution and at oil-water interface
41. Effect of homogenization associated with alkaline treatment on the structural, physicochemical, and emulsifying properties of insoluble soybean fiber (ISF)
42. Effect of alkaline pH on the physicochemical properties of insoluble soybean fiber (ISF), formation and stability of ISF-emulsions
43. Physicochemical, interfacial and emulsifying properties of insoluble soy peptide aggregate: Effect of homogenization and alkaline-treatment
44. Adjustment of the structural and functional properties of okara protein by acid precipitation
45. Formation and characterization of soy protein nanoparticles by controlled partial enzymatic hydrolysis
46. Influence of thermal treatment on oil-water interfacial properties and emulsion stabilization prepared by sono-assembled soy peptide nanoparticles
47. Formation and performance of high acyl gellan hydrogel affected by the addition of physical-chemical treated insoluble soybean fiber
48. Enhanced curcumin transportation across epithelial barrier by mucus-permeable soy protein nanoparticles-mediated dual transcytosis pathways
49. Stabilization of Emulsions With High Physical Stability Using Ultrasonic Autoclaving Alkaline-Treated Insoluble Soybean Fiber
50. Effect of hydrophobic sucrose esters with different fat acid composition and esterification degree on whipped cream properties
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