Cai Y - Search Results

1

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

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

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

4

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

5

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

6

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

7

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.

8

Emulsifying and whipping properties of mixing polysaccharide dispersions: effect of ratio between insoluble soybean fiber and hydroxypropyl methylcellulose.

Cai Y, Zeng D, Huang L, Zhao M, Zhao Q, Van der Meeren P. Cai Y, et al. J Sci Food Agric. 2022 Nov;102(14):6707-6717. doi: 10.1002/jsfa.12038. Epub 2022 Jun 10. J Sci Food Agric. 2022. PMID: 35620809

9

Formation, texture, and stability of yolk-free mayonnaise: Effect of soy peptide aggregates concentration.

Jing X, Cai Y, Liu T, Chen B, Zhao Q, Deng X, Zhao M. Jing X, et al. Among authors: cai y. Food Chem. 2023 Mar 1;403:134337. doi: 10.1016/j.foodchem.2022.134337. Epub 2022 Sep 20. Food Chem. 2023. PMID: 36156401

10

Preparation and characterization of emulsion gels stabilized by adequately preprocessed insoluble soybean fiber from okara.

Huang L, Cai Y, Su J, Zhao M, Zhao Q, Van der Meeren P. Huang L, et al. Among authors: cai y. Soft Matter. 2023 Jun 7;19(22):4062-4072. doi: 10.1039/d3sm00189j. Soft Matter. 2023. PMID: 37227429

Save citations to file

Email citations

Send citations to clipboard

Add to Collections

Add to My Bibliography

Create a file for external citation management software

Your saved search

Your RSS Feed

My Custom Filters

Publication date

Text availability

Article attribute

Article type

Article Language

Species

Sex

Age

Other

16,625 results

Search Page

Filters