Jiahong Su

Synergistic effects of polyglycerol ester of polyricinoleic acid and sodium caseinate on the stabilisation of water–oil–water emulsions

Jiahong Su, John G. Flanagan, Yacine Hémar et al. · Food Hydrocolloids · 2005 · 171 citations

Engineering, Chemistry, Food Science +17

Effect of Calcium on the Morphology and Functionality of Whey Protein Nanofibrils

Simon M. Loveday, Jiahong Su, M.A. Rao et al. · Biomacromolecules · 2011 · 81 citations

Agriculture, Food Science, Materials Science +17

Improving encapsulation efficiency and stability of water-in-oil-in-water emulsions using a modified gum arabic (Acacia (sen) SUPER GUM™)

Jiahong Su, John G. Flanagan, Harjinder Singh · Food Hydrocolloids · 2007 · 80 citations

Pharmacy, Pharmaceutics, Capsule Technology +16

Whey protein nanofibrils: Kinetic, rheological and morphological effects of group IA and IIA cations

Simon M. Loveday, Jiahong Su, M.A. Rao et al. · International Dairy Journal · 2012 · 65 citations

Agriculture, Food Science, Materials Science +14

Whey Protein Nanofibrils: The Environment–Morphology–Functionality Relationship in Lyophilization, Rehydration, and Seeding

Simon M. Loveday, Jiahong Su, M.A. Rao et al. · Journal of Agricultural and Food Chemistry · 2012 · 61 citations

Agriculture, Food Science, Materials Science +17