Author

Xinshuai Zhang

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#protein folding Open access Oct 2026

Improved Functionality and Emulsifying Stability of Chickpea Protein Microgel–Mung Bean Hull Fiber Conjugates via Combined Physicochemical Pretreatment

Native chickpea protein isolate (CPI) exhibits unsatisfactory solubility and dispersibility, restricting its interfacial performance and emulsion-stabilizing capacity. Herein, CPI gels were subjected to combined high-pressure homogenization and ultrasonication pretreatment to fabricate CPI microgel particles (CPIMPs),...

Xiang-Xiang He, Xin-Yi Song, Li-Ping Ma et al. · Foods · 0 citations

Review Jul 2026

Comparative review of colloidal delivery strategies for hydrophobic bioactives: Pickering emulsions, emulsion gels, and nanogels.

Hydrophobic bioactives (e.g., curcumin, carotenoids, polyphenols) offer substantial health benefits but are fundamentally limited by poor water solubility, environmental instability, and low gastrointestinal bioavailability. While colloidal delivery systems help overcome these barriers, current research typically isola...

Congxi Xu, Weiwei Cheng, Xinshuai Zhang et al. · Critical reviews in food sci... · 0 citations

Jul 2026

Unlocking Pea Protein's Emulsifying Potential: Achieving Submicron Droplets through a Dual-Modification Strategy of Enzymatic Hydrolysis and Heat-Assisted pH Shifting

Pea protein offers valuable nutritional and environmental advantages, yet its application in food emulsions is hindered by poor solubility and emulsifying capacity—a consequence of its inherently aggregated and rigid structure. To address this limitation, the present study developed a dual modification strategy combini...

Kai Zhang, Yue Ding, Xinshuai Zhang et al. · Chiang Mai Journal of Scienc... · 0 citations