Yichao Liang

Physical stability, microstructure and rheology of sodium-caseinate-stabilized emulsions as influenced by protein concentration and non-adsorbing polysaccharides

Yichao Liang, Graeme Gillies, Hasmukh A. Patel et al. · Food Hydrocolloids · 2013 · 79 citations

Engineering, Biochemistry, Food Science +17

Effects of globular protein type and concentration on the physical properties and flow behaviors of oil-in-water emulsions stabilized by micellar casein–globular protein mixtures

Yichao Liang, Shen‐Siung Wong, Son Quang Pham et al. · Food Hydrocolloids · 2015 · 60 citations

Engineering, Biochemistry, Chemical Engineering +15

Structure and stability of sodium-caseinate-stabilized oil-in-water emulsions as influenced by heat treatment

Yichao Liang, Graeme Gillies, Lara Matia‐Merino et al. · Food Hydrocolloids · 2016 · 45 citations

Engineering, Chemistry, Food Science +12

Structure and stability of heat-treated concentrated dairy-protein-stabilised oil-in-water emulsions: A stability map characterisation approach

Yichao Liang, Hasmukh A. Patel, Lara Matia‐Merino et al. · Food Hydrocolloids · 2013 · 40 citations

Agriculture, Dairy Science, Food Science +12

Effect of sugar type and concentration on the heat coagulation of oil-in-water emulsions stabilized by milk-protein-concentrate

Yichao Liang, Lara Matia‐Merino, Hasmukh A. Patel et al. · Food Hydrocolloids · 2014 · 23 citations

Agriculture, Food Science, Food Engineering +15