Yongjian Cai

Scopus Author ID ResearcherID ORCID

Publication Activity (10 Years)

Years Active: 2020-2023
Publications (10 Years): 7

Top Venues

Journal of the science of food and agriculture

Food & function

Foods (Basel, Switzerland)

Soft matter

South China University of Technology (PHD)

This page only lists publications with an associated author ORCID identifier.

Education History

South China University of Technology Sep 01 2016 - Dec 30 2020

China

PHD :: School of Food Science and Engineering

Ghent University Oct 30 2019 - Oct 30 2020

Belgium

PHD :: Department of Green Chemistry and Technology

Publications

Lihua Huang, Yongjian Cai, Jiaqi Su, Mou-Ming Zhao, Qiangzhong Zhao, Paul Van der Meeren
Preparation and characterization of emulsion gels stabilized by adequately preprocessed insoluble soybean fiber from okara . Soft matter (2023)
Lihua Huang, Yongjian Cai, Qiangzhong Zhao, Dong-Rui Zhao, Yulin Hu, Mou-Ming Zhao, Paul Van der Meeren
Effects of physical method and enzymatic hydrolysis on the properties of soybean fiber-rich stabilizer for oil in water emulsions. Journal of the science of food and agriculture (2023)
Yongjian Cai, Lihua Huang, Qiangzhong Zhao, Dong-Rui Zhao, Mou-Ming Zhao, Paul Van der Meeren
Hydration effects of insoluble soybean fiber (ISF) on rheological properties and freeze-thaw stability of ISF concentrated emulsions. Journal of the science of food and agriculture (2023)
Yongjian Cai, Di Zeng, Lihua Huang, Mou-Ming Zhao, Qiangzhong Zhao, Paul Van der Meeren
Emulsifying and whipping properties of mixing polysaccharide dispersions: effect of ratio between insoluble soybean fiber and hydroxypropyl methylcellulose. Journal of the science of food and agriculture 102 (14) (2022)
Yongchao Zeng, Di Zeng, Tongxun Liu, Yongjian Cai, Yonghao Li, Mouming Zhao, Qiangzhong Zhao
Effects of Glucose and Corn Syrup on the Physical Characteristics and Whipping Properties of Vegetable-Fat Based Whipped Creams. Foods (Basel, Switzerland) 11 (9) (2022)
Yongjian Cai, Lihua Huang, Xia Tao, Jiaqi Su, Bifen Chen, Mou-Ming Zhao, Qiangzhong Zhao, Paul Van der Meeren
Carboxymethyl cellulose/okara protein influencing microstructure, rheological properties and stability of O/W emulsions. Journal of the science of food and agriculture 101 (9) (2020)
Jiaqi Su, Yongjian Cai, Kedong Tai, Qing Guo, Shaoxin Zhu, Like Mao, Yanxiang Gao, Fang Yuan, Paul Van der Meeren
High-internal-phase emulsions (HIPEs) for co-encapsulation of probiotics and curcumin: enhanced survivability and controlled release. Food & function 12 (1) (2020)

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Publication Activity (10 Years)

Top Topics

Top Venues

Yongjian Cai