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NARA Subscribed14
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Elsevier14
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✓Food Hydrocolloids14
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RUI-RUI XU results 14 · Newest (Page 1/1, per page 25)
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Journal: Food Hydrocolloids ×Author: RUI-RUI XU ×Clear All Filters
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Advances in selenium-containing brown rice protein: structural characteristics, functional modification, and applicationsNARA Subscribed
Food Hydrocolloids · 2026 · Vol. 180 · Elsevier
Shu Li; Xinjie Shang; Yaxin Wu; Yumeng Wang; Shiyu Lin; Zexu Li; Zhaohui Xu; Yixuan Li; Yao Tang; Rui Yang
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Phenolic acid-modified Arabic gum as an advanced functional stabilizer to enhance gelation and water retention of emulsion-type myofibrillar protein gels under oxidative stressNARA Subscribed
Food Hydrocolloids · 2026 · Vol. 179 · Elsevier
Tianhao Zhu; Mingze Xu; Yi Luan; Khubaib Ali; Peipei Yin; Qingling Wang; Rui Liu; Qingfeng Ge; Hai Yu; Mangang Wu
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Ultrasound-driven structural and functional modifications of grape seed protein revealed by power- and duration-dependent experimentsNARA Subscribed
Food Hydrocolloids · 2026 · Vol. 176 · Elsevier
Ying-Yang Liu; Da-Rui Tang; Shi-Ling Wang; Wei-Wei Li; Jun-Wei Xu; Lian-Bing Lin; Yu-Hang Jiang; Qi-Lin Zhang
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Pulsed electric field facilitated fibrillation of soy protein isolate: preparation, characterization, and functional propertiesNARA Subscribed
Food Hydrocolloids · 2026 · Vol. 172 · Elsevier
Dong-Yang Xu; Ben Yu; Wen-Hao Xiao; Zhong Han; Rui Wang; Xin-An Zeng
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Novel approach to binary protein construction via pulsed electric field-induced unfolding: Comprehensive enhancement of chickpea protein propertiesNARA Subscribed
Food Hydrocolloids · 2026 · Vol. 172 · Elsevier
Yongxin Teng; Xindong Xu; Boru Chen; Rui Wang; Ting Zhang; Xiangwei Zhu; Yonghui Li; Zhong Han; Xin-An Zeng
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Elucidating the mechanism by which hofmeister anions influence rheological properties and microstructure of egg yolk low–density lipoprotein/κ–carrageenan double–network hydrogelsNARA Subscribed
Food Hydrocolloids · 2025 · Vol. 166 · Elsevier
Jian Li; Mengzhuo Liu; Yunze Ma; Lina Xu; Huajiang Zhang; Hanyu Li; Lili Zhang; Ning Xia; Rui Chuang; Ahmed M. Rayan; Mohamed Ghamry
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Enhancement of chickpea protein functionalities through higher-intensity pulsed electric field: Insights into protein aggregations and structural changesNARA Subscribed
Food Hydrocolloids · 2025 · Vol. 164 · Elsevier
Yongxin Teng; Yabin Wang; Xindong Xu; Rui Wang; Boru Chen; Langhong Wang; Fuchao Zhan; Zhong Han; Yonghui Li; Xiangwei Zhu; Xin-An Zeng
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Elucidating interaction mechanisms of protein and diacylglycerol at the interface on the static storage stability of partially crystalline emulsions through a multiscale approachNARA Subscribed
Food Hydrocolloids · 2025 · Vol. 163 · Elsevier
Pengkai Xie; Zhen Zhang; Yee-Ying Lee; Rui Xie; Junqi Lai; Shuo Zou; Chin Ping Tan; Yufei Zhang; Ying Huang; Geyang Xu; Yong Wang
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Impact of interfacial rigidity on the rheological properties of high internal phase Pickering emulsions stabilized by casein, walnut protein isolate, and their complexesNARA Subscribed
Food Hydrocolloids · 2025 · Vol. 162 · Elsevier
Rui Jiang; Yanfei Xu; Zheng Zhou
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Oil unsaturation degree dictates emulsion stability through tuning interfacial behaviour of proteinsNARA Subscribed
Food Hydrocolloids · 2025 · Vol. 158 · Elsevier
Weiyi Zhang; Rui Zheng; Xinglian Xu; Xue Zhao
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Effect of konjac glucomannan with different degrees of deacetylation on the gel behavior of transglutaminase induced soybean protein isolate emulsion gelsNARA Subscribed
Food Hydrocolloids · 2024 · Vol. 148 · Elsevier
Yuntao Wang; Hui Zhang; Qing Liang; Xiuqin Guo; Zijian Niu; Si Qiu; Wei Xu; Rui Li
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Structure, rheology, and antifreeze property of the exopolysaccharide from Naematelia aurantialba through basidiospore fermentationNARA Subscribed
Food Hydrocolloids · 2023 · Vol. 142 · Elsevier
Tao Sun; Xiaoyi Xu; Yuhang Ma; Hao jiang; Kai Yang; Rui Wang; Yian Gu; Sha Li; Yibin Qiu; Dafeng Sun; Hong Xu; Peng Lei
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Fabrication of starch-based emulsion gel beads by an inverse gelation technique for loading proanthocyanidin and curcuminNARA Subscribed
Food Hydrocolloids · 2023 · Vol. 137 · Elsevier
Xiaotong Bu; Minghang Guan; Lei Dai; Na Ji; Yang Qin; Xingfeng Xu; Liu Xiong; Rui Shi; Qingjie Sun
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Combination of pulsed electric field and pH shifting improves the solubility, emulsifying, foaming of commercial soy protein isolateNARA Subscribed
Food Hydrocolloids · 2023 · Vol. 134 · Elsevier
Rui Wang; Lang-Hong Wang; Qing-Hui Wen; Fei He; Fei-Yue Xu; Bo-Ru Chen; Xin-An Zeng
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