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Rui-Rui Liu results 31 · Newest (Page 1/2, per page 25)

Journal: Food Hydrocolloids ×Author: Rui-Rui Liu ×Clear All Filters

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Effects of proanthocyanidins and caffeic acid on the structure, gelatinization, rheology, and digestion properties of fermented foxtail millet starchesNARA Subscribed

Food Hydrocolloids · 2026 · Vol. 181 · Elsevier

Lei Chang; Yang Yao; Yueyi Dang; Yangjin Liu; Jibao Liang; Rui Li; Rui Zhang; Xiuzhu Yu; Shuang-kui Du

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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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Development of a pectin-based edible active packaging film incorporating curcumin-loaded multilayer nanoparticles to extend the shelf-life of blueberryNARA Subscribed

Food Hydrocolloids · 2026 · Vol. 173 · Elsevier

Ruoran Qin; Yanyan Wang; Jiayi Xue; Tiantian Liu; Rui Zhang; Haoqiang Wang; Longwei Jiang

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Construction and application of controlled-release preservation pads based on Zein/sodium caseinate-stabilized oregano essential oil Pickering emulsionsNARA Subscribed

Food Hydrocolloids · 2026 · Vol. 172 · Elsevier

Liu Yang; Wenwen Chen; Xinyu Zhang; Rui Xiao; Xue Ding; Zhipeng Jing; Hongyuan Zhang

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Hydration-driven structural engineering via enzymatic glycation: Sustained quercetin release in pullulan-zein coatings for extended walnut preservationNARA Subscribed

Food Hydrocolloids · 2026 · Vol. 170 · Elsevier

Zi-han Wang; Xue-li Liu; Rui-qi Sun; Bin Qi; Jun-xia Xia; Da-yong Zhou; Liang Song

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Effect of modified β-lactoglobulin on the stability of algae oil emulsion: Storage, environmental and oxidative stabilityNARA Subscribed

Food Hydrocolloids · 2025 · Vol. 168 · Elsevier

Rui Wang; Jianfei He; Weilin Liu; Wei Tang; Jianhua Liu

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Kappa-carrageenan enhances the mechanical and rheological properties of egg yolk low-density lipoprotein gels with an interpenetrating network structureNARA Subscribed

Food Hydrocolloids · 2025 · Vol. 166 · Elsevier

Jian Li; Rui Chuang; Mengzhuo Liu; Yunze Ma; Huajiang Zhang; Hanyu Li; Ning Xia; Ahmed M. Rayan; Mohamed Ghamry

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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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Tethering pH-Induced structural modifications of ovomucin to stabilize W1/O/W2 double emulsions for enhanced protection of Companilactobacillus crustorum MN047NARA Subscribed

Food Hydrocolloids · 2025 · Vol. 163 · Elsevier

Bohan Sun; Youming Liu; Rui Sun; Wei Hu; Yi Hao; Yuanyuan Shan; Pengrui Wu; Charles S. Brennan; Gang Wu; Yanglei Yi; Xin Lü

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Facile isolating of chitin nanofibril from silkworm chrysalis and its potential application in structuring oilNARA Subscribed

Food Hydrocolloids · 2025 · Vol. 162 · Elsevier

Rui Zhou; Xinxia Li; Liang Liu; Yimin Fan

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Improving the bactericidal activity of carvacrol against Bacillus cereus by the formation of sodium casein-stabilized nanoemulsion and its application in milk preservationNARA Subscribed

Food Hydrocolloids · 2025 · Vol. 159 · Elsevier

Jun Li; Fu-Yu Liu; Bao-Lin He; Rui Cui; Hong Wu

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Corrigendum to “Probiotics encapsulated by gelatin and hyaluronic acid via layer-by-layer assembly technology for enhanced viability” [Food Hydrocolloids 153 (August 2024), 109967]NARA Subscribed

Food Hydrocolloids · 2025 · Vol. 159 · Elsevier

Leran Wang; Xinyi Zhong; Shiqi Li; Xiaoshuang Liu; Kai Wang; Rui Cai; Tianli Yue; Yahong Yuan; Zhouli Wang

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Charge density of carboxymethyl cellulose affects depletion attraction-stabilized egg yolk Pickering emulsion gels: Rheological and interfacial propertiesNARA Subscribed

Food Hydrocolloids · 2025 · Vol. 159 · Elsevier

Jingjie Hou; Yujia Liu; Zhongtao Jiang; Rui Chuang; Huajiang Zhang; Hanyu Li; Ning Xia; Yanqiu Ma; Li Zheng; Ahmed M. Rayan; Mohamed Ghamry; Dong Qin

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Designing double-layer smart packaging with sustained-release antibacterial and antioxidant activities for efficient preservation and high-contrast monitoringNARA Subscribed

Food Hydrocolloids · 2025 · Vol. 158 · Elsevier

Shiqi Li; Ling Liu; Silong Yang; Xingnan Wang; Yahong Yuan; Tianli Yue; Rui Cai; Zhouli Wang

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An effective potential Bifidobacterium animalis F1-7 delivery strategy: Supramolecular hydrogel - sodium alginate/tryptophan-Sulfobutylether-β-cyclodextrin (Alg/Trp-SBE-β-CD)NARA Subscribed

Food Hydrocolloids · 2024 · Vol. 155 · Elsevier

Xiaoyang Huang; Jing Wang; Rui Liu; Chunrong Yang; Yanchun Shao; Xiaohong Wang; Huaxi Yi; Youyou Lu

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Probiotics encapsulated by gelatin and hyaluronic acid via layer-by-layer assembly technology for enhanced viabilityNARA Subscribed

Food Hydrocolloids · 2024 · Vol. 153 · Elsevier

Leran Wang; Xinyi Zhong; Shiqi Li; Xiaoshuang Liu; Kai Wang; Rui Cai; Tianli Yue; Yahong Yuan; Zhouli Wang

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Correlation of glass transition features and macroscopic, mesoscopic properties of dough regulated by molecular weight of dextranNARA Subscribed

Food Hydrocolloids · 2024 · Vol. 151 · Elsevier

Shunqin Li; Jing Mao; Yunjiao Zhao; Wenjie Sui; Tao Wu; Rui Liu; Min Zhang

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Dual stabilization of O/W/O double emulsions by proteins: An interfacial perspectiveNARA Subscribed

Food Hydrocolloids · 2024 · Vol. 148 · Elsevier

Zijian Zhi; Hao Li; Indi Geurs; Benny Lewille; Rui Liu; Paul Van der Meeren; Koen Dewettinck; Filip van Bockstaele

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De-branching of starch molecules enhanced the complexation with chitosan and its potential utilization for delivering hydrophobic compoundsNARA Subscribed

Food Hydrocolloids · 2024 · Vol. 148 · Elsevier

Min Liu; Min Zhuang; Dengdeng Li; Jinxu Fan; Rui Wang; Xuanyu Wang; Sheng Ke; Ming Ning; Zhongkai Zhou

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Innovative multistep modifications of β-Lactoglobulin for enhanced emulsifying and antioxidant activitiesNARA Subscribed

Food Hydrocolloids · 2024 · Vol. 148 · Elsevier

Qingchun Zhang; Rui Wang; Jianfei He; Wei Tang; Jianhua Liu

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Enhanced O/W emulsion stability and betanin protection using yeast protein and chitooligosaccharide: Comparative insights from complex coacervation and layer-by-layer methodsNARA Subscribed

Food Hydrocolloids · 2024 · Vol. 147 · Elsevier

Jiangnan Hu; Rui Yang; Runxuan Chen; Chang Liu; Xinmei Sha; Ku Li; Hui Guo; Yuyu Zhang

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Hydrophobic aggregation via partial Gal removal affects solution characteristics and fine structure of tamarind kernel polysaccharidesNARA Subscribed

Food Hydrocolloids · 2023 · Vol. 144 · Elsevier

Rui Guo; Xianbao Sun; Yuxing Kou; Hong Song; Xujiao Li; Lihua Song; Taolei Zhao; Hui Zhang; Deshun Li; Yanfang Liu; Zibo Song; Jieli Wu; Yan Wu

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Combined effects of NaOH, NaCl, and heat on the characteristics of ovalbumin gel and the exploration of the mechanism of transparent gel formationNARA Subscribed

Food Hydrocolloids · 2023 · Vol. 140 · Elsevier

Hui Xue; Tianfeng Han; Guowen Zhang; Xiaobo Hu; Ruiling Li; Huilan Liu; Rui Li; Yonggang Tu; Yan Zhao

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