Author

Jinjin Zhu

2 papers indexed here

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Sep 2026

Walnut and peanut protein microgel particles: production, characterization, and application in stabilizing emulsions and gels.

The functional differences between peanut protein (PPI) and walnut protein (WPC) in constructing microgel particles and the structure-property regulation mechanism in stabilizing emulsions and forming gels were investigated in this study. The results revealed that superior stability was exhibited by the high internal p...

Ying-Ying Gu, Zhi-Mo Jiang, Xiao-Jie Ma et al. · Food Chemistry · 0 citations

Aug 2026

High internal phase Pickering emulsions as edible inks for 3D food printing: impact of Hofmeister series ions on their functionality.

This study systematically examined the effects of Hofmeister series anions (CO32-, SO42-, H2PO4-, Cl-, and Br-) on the stability, rheology, and printability of soybean protein microgel-stabilized high-internal-phase Pickering emulsions (HIPPEs). Through multimodal characterization, including light scattering, rheologic...

Chaodang Wu, Tian-Long Xiao, Shi-Shuai Cui et al. · Food Chemistry · 1 citation