Su, Jiaqi

Effect of calcium ions concentration on the properties and microstructures of doubly induced sorghum arabinoxylan/soy protein isolate mixed gels

Yan, J., Yin, L., Qu, Y., Yan, W., Zhang, M., Su, J., & Jia, X. (2022) · Food Hydrocolloids

Proteins in Food SystemsPolysaccharides Composition and Applications

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Interfacial Properties and Antioxidant Capacity of Pickering Emulsions Stabilized by High Methoxyl Pectin–Surfactant–Pea Protein Isolate–Curcumin Complexes: Impact of Different Types of Surfactants

Guo, Q., Shu, X., Su, J., Li, Q., Tong, Z., Yuan, F., Mao, L., & Gao, Y. (2022) · LWT

Proteins in Food SystemsPickering emulsions and particle stabilization

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