Ru Zhao

Changchun, 130062, China

Last Updated: 09/26/2026

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Found 24 publications

Enhancing the quality of milk fat-free yogurt with vegetable oil emulsion stabilized by pea protein and steviol glycoside complexes.

Enhancing the quality of milk fat-free yogurt with vegetable oil emulsion stabilized by pea protein and steviol glycoside complexes.

Journal: Journal of dairy science

Published: January 15, 2026

Emulsion-template oleogels: Formation mechanisms, structural regulation, and potential as solid fat substitutes.

Emulsion-template oleogels: Formation mechanisms, structural regulation, and potential as solid fat substitutes.

Journal: Food research international (Ottawa, Ont.)

Published: December 20, 2025

Pectin-induced quality improvement of pea protein emulsion template oleogels and their application as fat replacers in sponge cakes.

Pectin-induced quality improvement of pea protein emulsion template oleogels and their application as fat replacers in sponge cakes.

Journal: Food chemistry

Published: December 15, 2025

Corrigendum to "Partially substituting cheese base with plant proteins to produce processed cheese: Textural, rheological, microstructural and sensory properties" (J. Dairy Sci. 108:4638-4658).

Corrigendum to "Partially substituting cheese base with plant proteins to produce processed cheese: Textural, rheological, microstructural and sensory properties" (J. Dairy Sci. 108:4638-4658).

Journal: Journal of dairy science

Published: August 23, 2025

Partially substituting whey protein by rice protein hydrolysate to fabricate emulsions: Physicochemical properties, stability and digestion behavior.

Partially substituting whey protein by rice protein hydrolysate to fabricate emulsions: Physicochemical properties, stability and digestion behavior.

Journal: Colloids and surfaces. B, Biointerfaces

Published: May 12, 2025

Enhanced thermal stability of lactoferrin through electrostatic complexation with low-methoxyl pectin.

Enhanced thermal stability of lactoferrin through electrostatic complexation with low-methoxyl pectin.

Journal: Journal of dairy science

Published: May 11, 2025

Fabrication and characterization of glucono-δ-lactone-induced cold-set emulsion gels stabilized by a whey and pea protein mixture at various mixing ratios for the delivery of curcumin.

Fabrication and characterization of glucono-δ-lactone-induced cold-set emulsion gels stabilized by a whey and pea protein mixture at various mixing ratios for the delivery of curcumin.

Journal: Journal of dairy science

Published: January 11, 2025

Partially substituting cheese base with plant proteins to produce processed cheese: Textural, rheological, microstructural and sensory properties.

Partially substituting cheese base with plant proteins to produce processed cheese: Textural, rheological, microstructural and sensory properties.

Journal: Journal of dairy science

Published: January 10, 2025

Fabrication, characterization, and application in 3D printing of high internal phase emulsion stabilized by alkaline thermal treated pea protein and pectin complex.

Fabrication, characterization, and application in 3D printing of high internal phase emulsion stabilized by alkaline thermal treated pea protein and pectin complex.

Journal: Food research international (Ottawa, Ont.)

Published: November 12, 2024

Alteration in conformation and emulsibility of lactoferrin-low methoxyl pectin complexes induced by non-covalent interactions with rosmarinic acid.

Alteration in conformation and emulsibility of lactoferrin-low methoxyl pectin complexes induced by non-covalent interactions with rosmarinic acid.

Journal: Food chemistry

Published: October 13, 2024

Formation of whey protein, pectin, and chlorogenic acid ternary complexes and their application in emulsions.

Formation of whey protein, pectin, and chlorogenic acid ternary complexes and their application in emulsions.

Journal: International journal of biological macromolecules

Published: July 22, 2024

Effects of mixing ratio on physicochemical, structural properties and application in lycopene-loaded emulsions of blends of whey protein and pea protein.

Effects of mixing ratio on physicochemical, structural properties and application in lycopene-loaded emulsions of blends of whey protein and pea protein.

Journal: Food chemistry

Published: May 21, 2024

Showing 1-12 of 24

Last Updated: 09/26/2026