Concepedia

Xiujie Zhao

XZ

Statistics

Publications

16

Citations

541

H-Index

14

Active since

2019

Affiliations

South China University of Technology(Current)

Ghent University

Xiujie Zhao is an author at South China University of Technology specializing in food engineering, health sciences, and food chemistry.

Top concepts

Food EngineeringHealthFood ChemistryFood ProcessingFood TechnologyBiomanufacturingRheologyEngineeringBiochemical EngineeringSoft Matter

Publications per year

2019–2024

16

Publications

16

Stability of emulsion stabilized by low-concentration soybean protein isolate: Effects of insoluble soybean fiber

Lihua Huang, Yongjian Cai, Tongxun Liu et al. · Food Hydrocolloids · 2019 · 87 citations

Food Chemistry, Food Colloid, Biomanufacturing +7

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

Bifen Chen, Xiujie Zhao, Yongjian Cai et al. · Food Hydrocolloids · 2022 · 66 citations

Food Chemistry, Health Sciences, Moisture Stability +5

The formation, structural and rheological properties of emulsion gels stabilized by egg white protein-insoluble soybean fiber complex

Xiujie Zhao, Bifen Chen, Tongxun Liu et al. · Food Hydrocolloids · 2022 · 54 citations

Food Chemistry, Food Colloid, Biopolymer Gel +10

Effect of alkaline pH on the physicochemical properties of insoluble soybean fiber (ISF), formation and stability of ISF-emulsions

Yongjian Cai, Lihua Huang, Bifen Chen et al. · Food Hydrocolloids · 2020 · 48 citations

Food Chemistry, Biomanufacturing, Alkaline Ph +5

Effect of homogenization associated with alkaline treatment on the structural, physicochemical, and emulsifying properties of insoluble soybean fiber (ISF)

Yongjian Cai, Lihua Huang, Bifen Chen et al. · Food Hydrocolloids · 2020 · 39 citations

Food Chemistry, Biomanufacturing, Biochemical Engineering +7

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