Huaitian Cui

Effects of different probiotic fermentations on the quality, soy isoflavone and equol content of soy protein yogurt made from soy whey and soy embryo powder

Xinyue Xu, Huaitian Cui, Jiaxin Xu et al. · LWT · 2022 · 39 citations · Full text

Food Chemistry, Nutrition, Probiotic +13

Effects of different combinations of probiotics on rheology, microstructure, and moisture distribution of soy materials‐based yogurt

Xinyue Xu, Huaitian Cui, Zhiheng Yuan et al. · Journal of Food Science · 2022 · 35 citations

Lactose Intolerance, Nutrition, Probiotic +14

Effect of fat replacement by inulin on the physicochemical properties and sensory attributes of low-fat margarine

Jun Li, Huaitian Cui, Xinyue Xu et al. · Food Hydrocolloids · 2022 · 34 citations

Food Chemistry, Nutrition, Sensory Attributes +10

Tamarind seeds polysaccharide: Structure, properties, health benefits, modification and food applications

Hui Zhang, Huaitian Cui, Fan Xie et al. · Food Hydrocolloids · 2024 · 31 citations

Food Chemistry, Edible Packaging, Food Applications +4

Enzymatic interesterification of beef tallow/coconut oil blends to produce a superior margarine base stock

Huaitian Cui, Jun Li · International Journal of Food Science & Technology · 2021 · 30 citations

Lipid Analysis, Engineering, Food Analysis +19