Concepedia

Mingcui Huang

MH

3

Publications

85

Citations

3

H-Index

2023

Active since

Affiliations

Jiangnan University(Current)

State Key Laboratory of Food Science and Technology

Mingcui Huang is an author at Jiangnan University specializing in rheology, food engineering, and soft matter.

Top concepts

RheologyBiophysicsEngineeringSoft MatterFood EngineeringHealthFood ChemistryFood TechnologyMaterial ScienceBiomolecular Engineering

Publications per year

2023–2024

3

Publications

3

Static stability of partially crystalline emulsions stabilized by milk proteins: Effects of κ-carrageenan, λ-carrageenan, ι-carrageenan, and their blends

Hua Xu, Ziwei Gao, Mingcui Huang et al. · Food Hydrocolloids · 2023 · 45 citations

Food Chemistry, Food Colloid, Engineering +10

Combination of carrageenan with sodium alginate, gum arabic, and locust bean gum: Effects on rheological properties and quiescent stabilities of partially crystalline emulsions

Hua Xu, Qinyuan Fan, Mingcui Huang et al. · International Journal of Biological Macromolecules · 2023 · 25 citations

Locust Bean Gum, Biopolymer Gel, Rheology +4

Effects of spans on whipping capabilities of aerated emulsions: Reinforcement of fat crystal-membrane interactions

Pengkai Xie, Mingcui Huang, Jia Liu et al. · Journal of Food Engineering · 2024 · 15 citations

Materials Science, Food Colloid, Engineering +8

Rows per page

1–3 of 3