Author Page for Chengju Zhang

Effects of Fatty Acids with Various Chain Lengths and Concentrations on the Structure, Physicochemical and Emulsification Properties of Cassava Starch-Fatty Acid Complexes

Number of pages: 46 Posted: 15 May 2025

Wenwen Hou, Xiang Li, Yi Yang, Ke Chen, Chengju Zhang, Jie Tang, Hongbin Lin, Qian Liu, Junqiang Lian and Jiaxin Chen

Xihua University, Xihua University, Xihua University, Xihua University, Xihua University, Xihua University, Xihua University, Northeast Agricultural University, affiliation not provided to SSRN and Xihua University

Downloads 26 (1,385,945)

Abstract:

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Unraveling themechanisms of fatty acid chain length and concentration on the formation ofcassava starch complexes: S tructure characteri sationand emulsifying capacity

Number of pages: 34 Posted: 17 Sep 2025

Wenwen Hou, Yiting Ye, Yi Yang, Chengju Zhang, Ke Chen, Qian Liu, Hongbin Lin, Jiaxin Chen, mingfeng xu and Rongrong Yu

Xihua University, Hangzhou Normal University, Xihua University, Xihua University, Xihua University, Northeast Agricultural University, Xihua University, Xihua University, Hangzhou Normal University - College of Life and Environmental Sciences and Wenzhou Medical University

Downloads 17 (1,500,778)

Abstract:

3.

Effects of different low-phosphate formulations on the quality of prepared pork patties under repeated freeze-thaw cycles: Water retention, texture, and sensory properties

Number of pages: 49 Posted: 19 Feb 2026

Chengju Zhang, Yi Yang, Ke Chen, Yiyu Liao, mingfeng xu, Jiaxin Chen, Liang Liang and Rongrong Yu

Xihua University, Xihua University, Xihua University, Hangzhou Normal University, Hangzhou Normal University - College of Life and Environmental Sciences, Xihua University, Hangzhou Normal University and Wenzhou Medical University

Downloads 6 (1,566,597)

Abstract:

4.

Enhancing the stability of myofibrillar protein microgel particle-stabilised Pickering emulsions: Formation of aqueous-phase and oil-water interfacial co‑stabilising networks regulated by xanthan gum

Number of pages: 51 Posted: 06 Feb 2026

Yi Yang, Chengju Zhang, Linjing Gao, Hongbin Lin, Chaiyi Duan, Jiaxin Chen, Liang Liang and Rongrong Yu

Xihua University, Xihua University, Xihua University, Xihua University, Hangzhou Normal University, Xihua University, Hangzhou Normal University and Wenzhou Medical University

Downloads 3 (1,579,934)

Chengju Zhang

Xihua University

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Scholarly Papers (4)

Effects of Fatty Acids with Various Chain Lengths and Concentrations on the Structure, Physicochemical and Emulsification Properties of Cassava Starch-Fatty Acid Complexes

Abstract:

Unraveling themechanisms of fatty acid chain length and concentration on the formation ofcassava starch complexes: S tructure characteri sationand emulsifying capacity

Abstract:

Effects of different low-phosphate formulations on the quality of prepared pork patties under repeated freeze-thaw cycles: Water retention, texture, and sensory properties

Abstract:

Enhancing the stability of myofibrillar protein microgel particle-stabilised Pickering emulsions: Formation of aqueous-phase and oil-water interfacial co‑stabilising networks regulated by xanthan gum

Abstract: