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Author

Hong Qian

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2 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. · 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. · 0 citations

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