Author

Fa-Tang Jiang

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Open access Sep 2026

Interfacial Reinforcement Rather than Adsorption Quantity Determines the Stability of Soy Protein Isolate (SPI)/High-Methoxyl Pectin (HMP) Bilayer Emulsions

Bilayer emulsions have gained increasing attention in modern food industry due to their tunable interfacial structure and resistance to environmental stresses. However, the mechanisms linking interfacial properties and macroscopic emulsion stability remain elusive. In this study, Soy Protein Isolate (SPI) and High-Meth...

Yi Liu, Jing-Yu Zhu, Jin-Tao Wu et al. · Foods · 0 citations

Open access Sep 2026

Polarity-dependent interactions and structural organization in konjac glucomannan blends with pectin, carboxymethyl cellulose and ethyl cellulose.

Polysaccharides are widely used in food and biomaterial systems, yet their structural complexity and hydration sensitivity complicate compatibility and stability assessment. This study investigated compatibility and structural organization of konjac glucomannan (KGM) blended with pectin (PEC), carboxymethyl cellulose (...

Qian Zhang, Shuai Yuan, Jia-Ren Yang et al. · International Journal of Bio... · 1 citation