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Hongkai Zhang

Nanchang University

999 Xuefu Avenue

Hong Gu Tan New District

Nanchang, 330031

China

  • Nanchang University

SCHOLARLY PAPERS

4

DOWNLOADS

224

TOTAL CITATIONS

0

Scholarly Papers (4)

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1.

Effect of Sodium Alginate on the Yogurt Stability and the Mechanisms

Number of pages: 23 Posted: 02 Sep 2022
Hongkai Zhang, Xiaofang Bian, Shunjing Luo, Chengmei Liu and Xiuting Hu
Nanchang University, Nanchang University, Nanchang University, Nanchang University and Nanchang University
Downloads 92 (736,406)

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Yogurt, Sodium alginate, stability, casein micelles, the thickening effect, phase separation

2.

Blending Pectin and Κ-Carrageenan Converted the Liquid Yogurt Induced by Pectin into the Solid Yogurt

Number of pages: 31 Posted: 23 Jul 2024
Hongkai Zhang, H. Douglas Goff, Luo Shunjing, Chengmei Liu and Xiuting Hu
Nanchang University, University of Guelph, Nanchang University, Nanchang University and Nanchang University
Downloads 73 (852,604)

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yogurt, casein micelles, Pectin, κ-carrageenan, depletion interaction

3.

Preparation and characterization of a self-assembled peptide gel from enzymatic hydrolysis of edible bird’s nest

Number of pages: 42 Posted: 29 Sep 2025
Xiaofang Bian, Hui Wang, Hongkai Zhang, Xinxin Zeng, Shunjing Luo, Chengmei Liu, Qunyan Fan and Xiuting Hu
Nanchang University, Nanchang University, Nanchang University, Fujian Agriculture and Forestry University, Nanchang University, Nanchang University, affiliation not provided to SSRN and Nanchang University
Downloads 36 (1,236,159)

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Edible bird's nest, enzymatic hydrolysis, peptide gel, Self-assembly

4.

The strategy to inhibit phase separation and improve the reinforcement potential of polysaccharides for the gelatin gel: Mixing polysaccharides

Number of pages: 37 Posted: 24 Nov 2025
Xiaofang Bian, Hongkai Zhang, Jiangping Ye, Chengmei Liu, Shunjing Luo and Xiuting Hu
Nanchang University, Nanchang University, Nanchang University, Nanchang University, Nanchang University and Nanchang University
Downloads 23 (1,424,331)

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Gelatin, mixing polysaccharides, phase separation, Gel strength, synchrotron-based Fourier transform infrared micro-spectroscopy