Author

Can Zhang

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Oct 2026

Stability of soy protein isolate-citrus pectin stabilized Pickering emulsion and its application in pound cake.

The global trend toward low-fat diets is creating a critical need for efficient fat replacement technologies. This study explored the stabilization behavior of soybean protein isolate (SPI)-citrus pectin (CP) Pickering emulsions and their effectiveness as butter substitutes in pound cakes. The results indicated that em...

Yang Yang, Huixin Zheng, Yue Xu et al. · Food Research International · 0 citations

Open access Jul 2026

Regulation of composite particle structure by soy isolate protein-citrus pectin mass ratio and its mechanism of influence on interfacial activity and stabilizing properties.

Despite the advantageous functional properties of soybean protein isolate (SPI), its inherent conformation is susceptible to environmental influences, thereby limiting its utility in food systems. This work investigated the effect of mass ratio between soybean protein isolate (SPI) and citrus pectin (CP) on the structu...

Yang Yang, Xiao-ning Wang, Yue Xu et al. · Food Chemistry · 0 citations