Author

Fa-Tang Jiang

3 papers indexed here

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Sep 2026

Role of water activity on the nucleation and growth of ice crystals in aqueous liquid of NaCl, glucose, and konjac glucomannan

The microscopic mechanisms by which solutes influence ice crystal nucleation and growth in aqueous systems are fundamental to controlling freezing in various food and biological contexts. While the understanding of the initiation mechanism of pure water freezing is becoming increasingly clear, the mechanisms of ice nuc...

Shuai Yuan, Si-Cong Yan, Jia-Ren Yang et al. · The Physics of Fluids · 0 citations

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