Xuelian Jing

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

Mouming Zhao, Qiangzhong Zhao, Yongjian Cai, 2022, Food chemistry.

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

Mouming Zhao, Qiangzhong Zhao, Yongjian Cai, 2022, Food chemistry.

Incorporation of modified okara-derived insoluble soybean fiber into set-type yogurt: Structural architecture, rheological properties and moisture stability

P. Van der Meeren, Mouming Zhao, Qiangzhong Zhao, 2022, Food Hydrocolloids.