Huang L - Search Results

1

Effect of preheating-induced denaturation of proteins and oleosomes on the structure of protein and soymilk properties.

Huangfu J, Huang L, Gu Y, Yang S, Wu J, Liu T, Cai Y, Zhao M, Zhao Q. Huangfu J, et al. Among authors: huang l. Int J Biol Macromol. 2024 May;268(Pt 2):131999. doi: 10.1016/j.ijbiomac.2024.131999. Epub 2024 Apr 30. Int J Biol Macromol. 2024. PMID: 38697416

2

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. Among authors: huang l. 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

3

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: huang l. Food Chem. 2021 Jun 15;347:128997. doi: 10.1016/j.foodchem.2020.128997. Epub 2021 Jan 7. Food Chem. 2021. PMID: 33450551

4

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. Among authors: huang l. Food Chem. 2022 Jul 30;383:132428. doi: 10.1016/j.foodchem.2022.132428. Epub 2022 Feb 10. Food Chem. 2022. PMID: 35182872

5

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. Among authors: huang l. 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

6

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. Soft Matter. 2023 Jun 7;19(22):4062-4072. doi: 10.1039/d3sm00189j. Soft Matter. 2023. PMID: 37227429

7

Hydration effects of insoluble soybean fiber (ISF) on rheological properties and freeze-thaw stability of ISF concentrated emulsions.

Cai Y, Huang L, Zhao Q, Zhao D, Zhao M, Van der Meeren P. Cai Y, et al. Among authors: huang l. J Sci Food Agric. 2023 Nov;103(14):6920-6928. doi: 10.1002/jsfa.12775. Epub 2023 Jun 27. J Sci Food Agric. 2023. PMID: 37300816

8

Characteristics of insoluble soybean fiber (ISF) concentrated emulsions: Effects of pretreatment on ISF and freeze-thaw stability of emulsions.

Cai Y, Huang L, Zhou F, Zhao Q, Zhao M, Van der Meeren P. Cai Y, et al. Among authors: huang l. Food Chem. 2023 Nov 30;427:136738. doi: 10.1016/j.foodchem.2023.136738. Epub 2023 Jun 28. Food Chem. 2023. PMID: 37392634

9

Effects of physical method and enzymatic hydrolysis on the properties of soybean fiber-rich stabilizer for oil in water emulsions.

Huang L, Cai Y, Zhao Q, Zhao D, Hu Y, Zhao M, Van der Meeren P. Huang L, et al. J Sci Food Agric. 2024 Mar 30;104(5):3080-3089. doi: 10.1002/jsfa.13199. Epub 2023 Dec 16. J Sci Food Agric. 2024. PMID: 38063380

10

The structural, antioxidant and emulsifying properties of cellulose nanofiber-dihydromyricetin mixtures: Effects of composite ratio.

Fang F, Tian Z, Cai Y, Huang L, Van der Meeren P, Wang J. Fang F, et al. Among authors: huang l. Food Chem. 2024 Oct 1;454:139803. doi: 10.1016/j.foodchem.2024.139803. Epub 2024 May 24. Food Chem. 2024. PMID: 38810448

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