Search Results - "Liu, Tongxun"

Effects of pretreatments on the structure and functional properties of okara protein by Tao, Xia, Cai, Yongjian, Liu, Tongxun, Long, Zhao, Huang, Lihua, Deng, Xinlun, Zhao, Qiangzhong, Zhao, Mouming

“…Different pretreatments (homogenization, ultrasonic and steam-cooking treatments) before an alkaline extraction were employed to extract okara protein (OP)…”
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Influence of NaCl on the oil/water interfacial and emulsifying properties of walnut protein-xanthan gum by Tan, Yunbing, Deng, Xinlun, Liu, Tongxun, Yang, Bao, Zhao, Mouming, Zhao, Qiangzhong

“…Effect of NaCl concentration (0–500 mM) on the oil/water interfacial and emulsifying properties of walnut protein-xanthan gum complex (WP-XG) was investigated…”
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Dynamic surface pressure and dilatational viscoelasticity of sodium caseinate/xanthan gum mixtures at the oil–water interface by Liu, Liya, Zhao, Qiangzhong, Liu, Tongxun, Zhao, Mouming

“…The effect of xanthan gum (XG) on the surface dynamic properties (dynamic surface pressure and surface dilatational properties) of the sodium caseinate (CN)…”
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Sodium caseinate/carboxymethylcellulose interactions at oil–water interface: Relationship to emulsion stability by Liu, Liya, Zhao, Qiangzhong, Liu, Tongxun, Kong, Jing, Long, Zhao, Zhao, Mouming

“…► CMC adsorbed to CN-coated droplets at acidic pH via electrostatic interaction. ► Droplets coated by CN/CMC were stable to pH changes and repulsion…”
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Sodium caseinate/xanthan gum interactions in aqueous solution: Effect on protein adsorption at the oil–water interface by Liu, Liya, Zhao, Qiangzhong, Liu, Tongxun, Long, Zhao, Kong, Jing, Zhao, Mouming

“…In this work, the phase behaviour of 1.0 wt% sodium caseinate (CN) in admixture with different amounts of xanthan gum (XG) in aqueous solution was investigated…”
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Extraction optimization, purification and antioxidant activity of procyanidins from hawthorn ( C. pinnatifida Bge. var. major) fruits by Liu, Tongxun, Cao, Yanni, Zhao, Mouming

“…The extraction conditions of procyanidins (PC) from the Chinese hawthorn ( Crataegus pinnatifida Bge. var. major N.E.Br.) fruits were optimized by response…”
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Effects of Glucose and Corn Syrup on the Physical Characteristics and Whipping Properties of Vegetable-Fat Based Whipped Creams by Zeng, Yongchao, Zeng, Di, Liu, Tongxun, Cai, Yongjian, Li, Yonghao, Zhao, Mouming, Zhao, Qiangzhong

“…The aim of this work is to evaluate the effects of glucose and corn syrup on the physical characteristics and whipping properties of whipped creams. The…”
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Role and properties of guar gum in sodium caseinate solution and sodium caseinate stabilized emulsion by Long, Zhao, Zhao, Qiangzhong, Liu, Tongxun, Kuang, Wanmei, Xu, Jucai, Zhao, Mouming

“…The rheological and interfacial properties of sodium caseinate (Na-CN) and guar gum (GG) aqueous solution have been firstly investigated at a neutral pH value…”
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Improvements in physicochemical and emulsifying properties of insoluble soybean fiber by physical-chemical treatments by Chen, Bifen, Cai, Yongjian, Liu, Tongxun, Huang, Lihua, Deng, Xinlun, Zhao, Qiangzhong, Zhao, Mouming

“…Initial structural, physicochemical and emulsifying properties of insoluble soybean fiber (ISF) obtained by alkaline treatment (AT), ultrasonic alkaline…”
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Formation and stability of Pickering emulsion gels by insoluble soy peptide aggregates through hydrophobic modification by Jing, Xuelian, Chen, Bifen, Liu, Tongxun, Cai, Yongjian, Zhao, Qiangzhong, Deng, Xinlun, Zhao, Mouming

“…•Insoluble soy peptide aggregates were modulated by hydrophobic modification.•Insoluble soy peptide aggregates with near-neutral wettability were obtained.•The…”
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Effect of xanthan gum on walnut protein/xanthan gum mixtures, interfacial adsorption, and emulsion properties by Cai, Yongjian, Deng, Xinlun, Liu, Tongxun, Zhao, Mouming, Zhao, Qiangzhong, Chen, Senlin

“…Effect of xanthan gum (XG) on the walnut protein/xanthan gum mixtures (WP/XG, 1.2 wt% WP and 0–0.30 wt% XG), interfacial adsorption and emulsions properties…”
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The formation, structural and rheological properties of emulsion gels stabilized by egg white protein-insoluble soybean fiber complex by Zhao, Xiujie, Chen, Bifen, Liu, Tongxun, Cai, Yongjian, Huang, Lihua, Zhao, Mouming, Zhao, Qiangzhong

“…In this work, the structural and interfacial characteristics of egg white protein-insoluble soybean fiber (EWP-ISF) complex, as well as the effects of the…”
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Effect of stearic and oleic acid-based lipophilic emulsifiers on the crystallization of the fat blend and the stability of whipped cream by Li, Yonghao, Liao, Tao, Liu, Tongxun, Wang, Junwei, Sun, Zhehao, Zhao, Mouming, Deng, Xinlun, Zhao, Qiangzhong

“…•Stearic acid-based lipophilic emulsifiers formed tiny and uniform crystals.•Tiny crystals formed dense foam structures to improve the stability of…”
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The effect of sucrose esters S1570 on partial coalescence and whipping properties by Zeng, Di, Cai, Yongjian, Liu, Tongxun, Huang, Lihua, Zeng, Yongchao, Zhao, Qiangzhong, Zhao, Mouming

“…This study investigated the effect of different hydrophilic sucrose ester S1570 concentrations on interfacial properties, emulsion characteristics and whipping…”
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Effect of egg white protein-insoluble soybean fiber interactions on the formation and structural characteristics of low-oil emulsion gels by Zhao, Xiujie, Chen, Bifen, Liu, Tongxun, Cai, Yongjian, Deng, Xinlun, Zhao, Mouming, Zhao, Qiangzhong

“…Emulsion gels with low oil content have attracted increasing interests, and insoluble soybean fibers (ISFs) have been proven to be the potential natural…”
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Effects of heat treatment at different moisture of mung bean flour on the structural, gelation and in vitro digestive properties of starch by Gu, Yue, Chen, Bifen, Xu, Rong, Liu, Tongxun, Huangfu, Junjing, Zhou, Feibai, Zhao, Mouming, Zhao, Qiangzhong

“…[Display omitted] •Moisture content is vital for starch-lipid/protein interaction during heating.•Two gel textures appeared at different moisture levels: soft…”
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Formation, texture, and stability of yolk-free mayonnaise: Effect of soy peptide aggregates concentration by Jing, Xuelian, Cai, Yongjian, Liu, Tongxun, Chen, Bifen, Zhao, Qiangzhong, Deng, Xinlun, Zhao, Mouming

“…•Yolk-free mayonnaise (YFM) was prepared by insoluble soy peptide aggregate (ISPA).•ISPA adsorbed on oil–water interface and formed homogeneous network…”
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Effects of apple fiber on the physicochemical properties and baking quality of frozen dough during frozen storage by Yang, Shuo, Zhao, Xiujie, Liu, Tongxun, Cai, Yongjian, Deng, Xinlun, Zhao, Mouming, Zhao, Qiangzhong

“…The effects of apple fiber on gluten structure and corresponding frozen dough quality during frozen storage were studied. The addition of 0.50% and 0.75% apple…”
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Physicochemical and emulsification properties of okara-derived soluble dietary fiber modified by steam explosion by Zhao, Lei, Zhao, Xiujie, Yang, Guifei, Liu, Tongxun, Guo, Qingbin, Zhao, Mouming, Zhao, Qiangzhong

“…The effective utilization of by-products still poses a challenge in the food industry. In this work, soluble dietary fiber (SDF) extracted from okara was…”
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Whipping properties and stability of whipping cream: The impact of fatty acid composition and crystallization properties by Liu, Pingli, Huang, Lihua, Liu, Tongxun, Cai, Yongjian, Zeng, Di, Zhou, Feibai, Zhao, Mouming, Deng, Xinlun, Zhao, Qiangzhong

“…•High lauric and myristic acid content resulted in a dense fat crystal network.•A dense fat crystal network promoted partial coalescence and improved whipping…”
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