Lihua Huang

Guangzhou, 510405, China

Last Updated: 09/26/2026

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Found 15 publications

Corrigendum to "Influence of catechin-PAYCS interactions on gastrointestinal structural and bioactivity stability: Key mechanisms in digestive enzymes inhibition" [Food Chem. 490 (2025) 145132].

Corrigendum to "Influence of catechin-PAYCS interactions on gastrointestinal structural and bioactivity stability: Key mechanisms in digestive enzymes inhibition" [Food Chem. 490 (2025) 145132].

Journal: Food chemistry

Published: December 31, 2025

The effect of high voltage electrostatic field-assisted thawing on the quality of Ctenopharyngodon idella and myofibrillar proteins.

The effect of high voltage electrostatic field-assisted thawing on the quality of Ctenopharyngodon idella and myofibrillar proteins.

Journal: Food chemistry

Published: March 24, 2025

Influence of catechin-PAYCS interactions on gastrointestinal structural and bioactivity stability: Key mechanisms in digestive enzymes inhibition.

Influence of catechin-PAYCS interactions on gastrointestinal structural and bioactivity stability: Key mechanisms in digestive enzymes inhibition.

Journal: Food chemistry

Published: February 14, 2025

Effects of immersion with electro-activated alkaline water on gel properties, biochemicals and odor characteristics of myofibrillar proteins.

Effects of immersion with electro-activated alkaline water on gel properties, biochemicals and odor characteristics of myofibrillar proteins.

Journal: International journal of biological macromolecules

Published: August 22, 2024

Preparation and characterization of emulsion gels stabilized by adequately preprocessed insoluble soybean fiber from okara.

Preparation and characterization of emulsion gels stabilized by adequately preprocessed insoluble soybean fiber from okara.

Journal: Soft matter

Published: May 25, 2023

Effects of physical method and enzymatic hydrolysis on the properties of soybean fiber-rich stabilizer for oil in water emulsions.

Effects of physical method and enzymatic hydrolysis on the properties of soybean fiber-rich stabilizer for oil in water emulsions.

Journal: Journal of the science of food and agriculture

Published: April 23, 2023

Characteristics of insoluble soybean fiber (ISF) concentrated emulsions: Effects of pretreatment on ISF and freeze-thaw stability of emulsions.

Characteristics of insoluble soybean fiber (ISF) concentrated emulsions: Effects of pretreatment on ISF and freeze-thaw stability of emulsions.

Journal: Food chemistry

Published: March 29, 2023

Hydration effects of insoluble soybean fiber (ISF) on rheological properties and freeze-thaw stability of ISF concentrated emulsions.

Hydration effects of insoluble soybean fiber (ISF) on rheological properties and freeze-thaw stability of ISF concentrated emulsions.

Journal: Journal of the science of food and agriculture

Published: March 29, 2023

PAYCS Alleviates Scopolamine-Induced Memory Deficits in Mice by Reducing Oxidative and Inflammatory Stress and Modulation of Gut Microbiota-Fecal Metabolites-Brain Neurotransmitter Axis.

PAYCS Alleviates Scopolamine-Induced Memory Deficits in Mice by Reducing Oxidative and Inflammatory Stress and Modulation of Gut Microbiota-Fecal Metabolites-Brain Neurotransmitter Axis.

Journal: Journal of agricultural and food chemistry

Published: February 17, 2022

Synergistic alleviation effects of anchovy hydrolysates-catechin on scopolamine-induced mice memory deficits: the exploration of the potential relationship among gut-brain-axis.

Synergistic alleviation effects of anchovy hydrolysates-catechin on scopolamine-induced mice memory deficits: the exploration of the potential relationship among gut-brain-axis.

Journal: Food & function

Published: January 24, 2022

Emulsifying and whipping properties of mixing polysaccharide dispersions: effect of ratio between insoluble soybean fiber and hydroxypropyl methylcellulose.

Emulsifying and whipping properties of mixing polysaccharide dispersions: effect of ratio between insoluble soybean fiber and hydroxypropyl methylcellulose.

Journal: Journal of the science of food and agriculture

Published: January 13, 2022

Rheology and stability of concentrated emulsions fabricated by insoluble soybean fiber with few combined-proteins: Influences of homogenization intensity.

Rheology and stability of concentrated emulsions fabricated by insoluble soybean fiber with few combined-proteins: Influences of homogenization intensity.

Journal: Food chemistry

Published: May 04, 2021

Showing 1-12 of 15

Last Updated: 09/26/2026