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International Journal of Biological Macromolecules|December 4, 2025
Citrus fiber and monoglyceride-based oleogels as a dual strategy to reduce saturated fat and improve tribological behavior in ice creamWenjie Chang, Xinru Qi, Zong Meng
The European Journal of Neuroscience|April 4, 2024
Choice overload interferes with early processing and necessitates late compensation: Evidence from electroencephalogramXinye Hu, Zong Meng, Qinghua He
Langmuir : the ACS Journal of Surfaces and Colloids|June 20, 2023
Network Structure and Nanoplatelet Characterization of the Edible Fat Crystallization in Low-Fat W/O EmulsionsYujie Gao, Jixian Mao, Zong Meng
Food Chemistry|December 22, 2024
Synergistic stabilization of oil-in-water emulsion gels by pea protein isolate and cellulose nanocrystals: Effects of pH and application to 3D printingRan Zhu, Jing Zhang, Zong Meng
Food Chemistry|November 8, 2024
The potential of protein-polysaccharide-based O/W and W/O emulsion gels strengthened by solid fat crystallization as realistic fat analogsWei Wei, Lujie Cui, Zong Meng
Food Chemistry|July 4, 2023
Differences of wax-based emulsion gel in 3D printing performance: Crystal distribution and droplet stabilityXinya Gu, Lujie Cui, Zong Meng
Food Chemistry|March 2, 2020
Comparation of micro-viscosity of liquid oil in different colloidal fat crystal networks using molecular rotorsXiuhang Chai, Zong Meng, Yuanfa Liu
Food Chemistry|July 4, 2021
Crystallization behavior and nano-micro structure of lauric acid-rich fats with and without indigenous diglyceridesXiuhang Chai, Zong Meng, Yuanfa Liu
Food Research International (Ottawa, Ont.)|April 22, 2023
Thermal-reversible lacquer wax-based oleofoams in dual stabilization with high ambient stabilityXinya Gu, Liyang Du, Zong Meng
International Journal of Biological Macromolecules|April 8, 2022
Double network oleogels co-stabilized by hydroxypropyl methylcellulose and monoglyceride crystals: Baking applicationsQinbo Jiang, Zijuan Yu, Zong Meng
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