Jiakai Lu

Proposed Methods for Testing and Comparing the Emulsifying Properties of Proteins from Animal, Plant, and Alternative Sources

David Julian McClements, Jiakai Lu · Colloids and Interfaces · 2022 · 70 citations · Full text

Food Colloid, Engineering, Food Analysis +19

Production of Plant-Based Seafood: Scallop Analogs Formed by Enzymatic Gelation of Pea Protein-Pectin Mixtures

Zhiyun Zhang, Kanon Kobata, Hung Quoc Pham et al. · Foods · 2022 · 49 citations · Full text

Coalescence of small bubbles with surfactants

Jiakai Lu, Carlos M. Corvalán, Y.M. John Chew et al. · Chemical Engineering Science · 2018 · 37 citations · Full text

Bubble Dynamic, Engineering, Hydrodynamic Cavitation +5

Nanostructured foods for improved sensory attributes

Rong-Ze Sun, Jiakai Lu, Alissa A. Nolden · Trends in Food Science & Technology · 2021 · 31 citations

Nanomaterials, Sensometrics, Improved Sensory Attributes +4

Inhibition of toxicity and protofibril formation in the amyloid-β peptide β(25–35) using N-Methylated derivatives

Andrew J. Doig, Eleri Hughes, Róisín Burke et al. · Biochemical Society Transactions · 2002 · 27 citations