Cai Y - Search Results

1

Carboxymethyl cellulose/okara protein influencing microstructure, rheological properties and stability of O/W emulsions.

Cai Y, Huang L, Tao X, Su J, Chen B, Zhao M, Zhao Q, Van der Meeren P. Cai Y, et al. J Sci Food Agric. 2021 Jul;101(9):3685-3692. doi: 10.1002/jsfa.10998. Epub 2020 Dec 24. J Sci Food Agric. 2021. PMID: 33301177

2

In Vitro Digestion and Fermentation of Three Polysaccharide Fractions from Laminaria japonica and Their Impact on Lipid Metabolism-Associated Human Gut Microbiota.

Gao J, Lin L, Chen Z, Cai Y, Xiao C, Zhou F, Sun B, Zhao M. Gao J, et al. Among authors: cai y. J Agric Food Chem. 2019 Jul 3;67(26):7496-7505. doi: 10.1021/acs.jafc.9b00970. Epub 2019 Jun 5. J Agric Food Chem. 2019. PMID: 31124365

3

Effect of Ultra-high temperature processing on the physicochemical properties and antibacterial activity of d-limonene emulsions stabilized by β-lactoglobulin/Gum arabic bilayer membranes.

Su J, Guo Q, Cai Y, Wang T, Mao L, Gao Y, Yuan F, Van der Meeren P. Su J, et al. Among authors: cai y. Food Chem. 2020 Dec 1;332:127391. doi: 10.1016/j.foodchem.2020.127391. Epub 2020 Jun 24. Food Chem. 2020. PMID: 32603920

4

Chicken breast-derived alcohol dehydrogenase-activating peptides in response to physicochemical changes and digestion simulation: The vital role of hydrophobicity.

Xiao C, Zhou F, Zheng L, Cai Y, Su G, Luo D, Zhao M. Xiao C, et al. Among authors: cai y. Food Res Int. 2020 Oct;136:109592. doi: 10.1016/j.foodres.2020.109592. Epub 2020 Jul 27. Food Res Int. 2020. PMID: 32846618

5

High-internal-phase emulsions (HIPEs) for co-encapsulation of probiotics and curcumin: enhanced survivability and controlled release.

Su J, Cai Y, Tai K, Guo Q, Zhu S, Mao L, Gao Y, Yuan F, Van der Meeren P. Su J, et al. Among authors: cai y. Food Funct. 2021 Jan 7;12(1):70-82. doi: 10.1039/d0fo01659d. Epub 2020 Nov 16. Food Funct. 2021. PMID: 33191429

6

Assembly of propylene glycol alginate/β-lactoglobulin composite hydrogels induced by ethanol for co-delivery of probiotics and curcumin.

Su J, Cai Y, Zhi Z, Guo Q, Mao L, Gao Y, Yuan F, Van der Meeren P. Su J, et al. Among authors: cai y. Carbohydr Polym. 2021 Feb 15;254:117446. doi: 10.1016/j.carbpol.2020.117446. Epub 2020 Nov 25. Carbohydr Polym. 2021. PMID: 33357916

7

Whipping properties and stability of whipping cream: The impact of fatty acid composition and crystallization properties.

Liu P, Huang L, Liu T, Cai Y, Zeng D, Zhou F, Zhao M, Deng X, Zhao Q. Liu P, et al. Among authors: cai y. Food Chem. 2021 Jun 15;347:128997. doi: 10.1016/j.foodchem.2020.128997. Epub 2021 Jan 7. Food Chem. 2021. PMID: 33450551

8

Rheology and stability of concentrated emulsions fabricated by insoluble soybean fiber with few combined-proteins: Influences of homogenization intensity.

Cai Y, Chen B, Zeng D, Huang L, Xiao C, Zhao X, Zhao M, Zhao Q, Van der Meeren P. Cai Y, et al. Food Chem. 2022 Jul 30;383:132428. doi: 10.1016/j.foodchem.2022.132428. Epub 2022 Feb 10. Food Chem. 2022. PMID: 35182872

9

Formation and stability of Pickering emulsion gels by insoluble soy peptide aggregates through hydrophobic modification.

Jing X, Chen B, Liu T, Cai Y, Zhao Q, Deng X, Zhao M. Jing X, et al. Among authors: cai y. Food Chem. 2022 Sep 1;387:132897. doi: 10.1016/j.foodchem.2022.132897. Epub 2022 Apr 5. Food Chem. 2022. PMID: 35413552

10

Effects of Glucose and Corn Syrup on the Physical Characteristics and Whipping Properties of Vegetable-Fat Based Whipped Creams.

Zeng Y, Zeng D, Liu T, Cai Y, Li Y, Zhao M, Zhao Q. Zeng Y, et al. Among authors: cai y. Foods. 2022 Apr 20;11(9):1195. doi: 10.3390/foods11091195. Foods. 2022. PMID: 35563918 Free PMC article.

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