Lihua Huang

机构：Guangxi Medical University, The People's Hospital of Guangxi Zhuang Autonomous Region, Changsha University of Science and Technology, South China University of Technology · ORCID：0000-0002-3575-5417

发表论文 62 篇 · 总被引 1484 次 · h-index 21

代表论文

• Effect of hydrophobic sucrose esters with different fat acid composition and esterification degree on whipped cream properties (2023 · Food Hydrocolloids · 被引 44)
• A novel Pickering emulsion gels stabilized by cellulose nanofiber/dihydromyricetin composite particles: Microstructure, rheological behavior and oxidative stability (2024 · International Journal of Biological Macromolecules · 被引 22)
• Recent advance in the valorization of soy-based by-products: Extraction, modification, interaction and applications in the food industry (2024 · Food Hydrocolloids · 被引 20)
• The structural, antioxidant and emulsifying properties of cellulose nanofiber-dihydromyricetin mixtures: Effects of composite ratio (2024 · Food Chemistry · 被引 18)
• Effects of alkaline water-assisted tea polyphenol soaking on the physicochemical, biochemical, bacterial structure, and free amino acid composition of grass carp fillets during storage at 4 °C (2025 · Food Control · 被引 15)
• Effect of preheating-induced denaturation of proteins and oleosomes on the structure of protein and soymilk properties (2024 · International Journal of Biological Macromolecules · 被引 15)