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Chengying Zhao

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Journal of Agricultural and Food Chemistry|November 22, 2018

Citrus Oil Emulsions Stabilized by Citrus Pectin: The Influence Mechanism of Citrus Variety and Acid TreatmentShaojie Zhao, Wei Gao, Guifang Tian, et al.

Food Research International (Ottawa, Ont.)|May 28, 2018

Characterization of physical properties and electronic sensory analyses of citrus oil-based nanoemulsionsYing Yang, Chengying Zhao, Guifang Tian, et al.

Food Chemistry|August 14, 2018

The stability of three different citrus oil-in-water emulsions fabricated by spontaneous emulsificationShaojie Zhao, Guifang Tian, Chengying Zhao, et al.

Pageof 5

Search research articles

Showing results (41-50 of 43) with videos related to

Sort By:

Pageof 5

You have reached the last page of results.This site can display upto 43 results.

Journal of Agricultural and Food Chemistry|November 22, 2018

Citrus Oil Emulsions Stabilized by Citrus Pectin: The Influence Mechanism of Citrus Variety and Acid TreatmentShaojie Zhao, Wei Gao, Guifang Tian, et al.

Food Research International (Ottawa, Ont.)|May 28, 2018

Characterization of physical properties and electronic sensory analyses of citrus oil-based nanoemulsionsYing Yang, Chengying Zhao, Guifang Tian, et al.

Food Chemistry|August 14, 2018

The stability of three different citrus oil-in-water emulsions fabricated by spontaneous emulsificationShaojie Zhao, Guifang Tian, Chengying Zhao, et al.

Pageof 5