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Journal of Colloid and Interface Science|July 1, 2024
Carrageenan-induced conjugated oat protein isolate microgel particles as structure modulators in fat analogues and their digestion behaviorsLiyang Du, Zong Meng
Food Chemistry|July 24, 2026
Plant fat vs. milk fat-based fresh cheese: Microstructure, rheology, and sensory propertiesJixian Mao, Zong Meng
Food Chemistry|February 20, 2025
Plant-based yolk alternatives based on alginate-chitosan and gellan gum-chitosan double hydrogel network using reverse spherification technologyXiangfang Hu, Zong Meng
Food Chemistry|January 14, 2023
Nonlinear viscoelasticity and crystallization behavior of anhydrous milk fat/palm stearin/oleogel blendsJixian Mao, Yujie Gao, Zong Meng
Food Research International (Ottawa, Ont.)|October 4, 2022
Crystallization behavior and compatibility analysis of beef tallow-based binary/ternary fat mixture systemsJixian Mao, Yujie Gao, Zong Meng
Food & Function|May 10, 2023
Bigels constructed from hybrid gelator systems: bulk phase-interface stability and 3D printingZhixiu Guo, Zhujian Chen, Zong Meng
International Journal of Biological Macromolecules|May 18, 2025
Effect of partial replacement of crystalline fat with peanut oleosome and polyglycerol polyricinoleate on aerated emulsionKangyu Li, Zhangyu Shi, Zong Meng
Food Chemistry|February 23, 2023
Development and characterization of antioxidant-fortified oleogels by encapsulating hydrophilic tea polyphenolsZhujian Chen, Zhangyu Shi, Zong Meng
Food Chemistry|October 18, 2024
Study on the foam properties of peanut oil body (POB)-based oil-in-water-in-oil (O/W/O) foamed emulsion gel: The key role played by the interface between the water phase and the outer oil phaseKangyu Li, Zhangyu Shi, Zong Meng
Food Chemistry|May 15, 2024
The relationship between nonlinear viscoelasticity and baking performance in low-saturated puff pastry margarineJixian Mao, Weihao Ye, Zong Meng
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