Jiyang Cai

Effect of oil/water phase modifications on the structural and sensory properties of emulsions stabilized with pea proteins

Jiaxin Ran, Jialing Chen, Zhihong Lyu, Siwen Luo et autres

The development of plant protein-based emulsions is essential for meeting the growing demand for healthy and sustainable food systems. While the physicochemical properties of the oil and aqueous phases are known to determine the texture and sensory quality of emulsions, how the …

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Lubrication properties of edible microgel particles prepared from soy protein coacervates

Jiaxin Ran, Siwen Luo, Zhihong Lyu, Jiyang Cai et autres

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Interfacial and emulsifying properties of low-denatured soy protein prepared by self-coacervation

Shumin Zhang, Jiyang Cai, Zhuojia Lin, Chang Yang et autres

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Self-Aggregation of Steviol Glycosides Modifies Sweetness Perception via Interactions with Oral Mucosa

Yunyi Yang, Yang Liu, Jiyang Cai, Sili Liu et autres

Natural sweetener rebaudioside A (Reb A), a major steviol glycoside, exhibits hierarchical self-aggregation behavior in solutions, forming aggregates (Reb A-A) that exhibit reduced bitterness and lingering aftertaste. However, the underlying mechanism of the taste-modifying effects of Reb A-A remains unclear. Here, we …

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Emulsifying properties of extensively and mildly extracted pea proteins: A comparative study

Sili Liu, Jialing Chen, Yunyi Yang, Jiyang Cai et autres

• Different extraction methods affect pea protein composition and functional properties. • Mild fractionation preserves the native protein structure, 2S albumins and fibers. • Mild-fractionated pea protein fractions have superior solubility and emulsification. • Mildly and extensively extracted protein-based emulsions show similar …

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pH-responsive self-assembly of natural saponin glycyrrhizic acid

Jiyang Cai, Yang Liu, Lulu Ma, Sili Liu et autres

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Interfacial and Emulsifying Properties of Rapeseed Proteins Produced by Salt Extraction Combined with Ultrafiltration

Shumin Zhang, Yuqi Mei, Jiyang Cai, Zhili Wan et autres

ABSTRACT Rapeseed protein has a great potential as promising plant‐based emulsifiers for stabilizing oil‐in‐water emulsions, yet its interfacial and emulsifying behaviors have not been thoroughly evaluated. In this work, rapeseed protein was extracted through the combination of salt extraction and ultrafiltration, significantly …

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pH-responsive microgels constructed from soy protein coacervates: Structure and rheology at the oil-water interface

Jiyang Cai, Shumin Zhang, Sili Liu, Xiang Li et autres

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High Internal Phase Emulsions of Algae Oil Based on Rapeseed Protein via Salt Extraction Combined With Ultrafiltration

Jiyang Cai, Yuqi Mei, Yunyi Yang, Suqiong Fang et autres

ABSTRACT Rapeseed protein, as a valuable plant protein, holds great potential as a natural emulsifier for construction of food‐grade high internal phase emulsions (HIPEs). In this work, rapeseed protein, obtained through salt extraction combined with ultrafiltration, was employed as a sole stabilizer …

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Multistep dynamic wetting of soy protein coacervates at hydrophobic interfaces

Jiyang Cai, Shumin Zhang, Shuqin Zheng, Yunyi Yang et autres

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Hierarchical Self-Aggregation of Multifunctional Steviol Glycosides in Aqueous Solutions

Yunyi Yang, Yang Liu, Mengyue Xu, Jiyang Cai et autres

Steviol glycosides (SGs) are a natural sweetener widely used in the food and beverage industry, but the low solubility and stability of SG aqueous solutions greatly limit their application performance, especially in liquid formulations. In this work, we explore the solubility behavior …

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Tunable glycyrrhizic acid supramolecular hydrogels via metal ion complexation

Xinke Yu, Mengyue Xu, Jiyang Cai, Qing Li et autres

Glycyrrhizic acid (GA) is a natural edible chiral triterpene saponin that can undergo hierarchical self-assembly in water to form supramolecular hydrogels. Customizing the properties of GA supramolecular hydrogels is crucial for their wide food and biomedical applications, and the incorporation of specific …

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