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Jixian Mao

Showing results (1-10 of 12) with videos related to

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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 Research International (Ottawa, Ont.)|January 3, 2023
Tracing distribution and interface behavior of water droplets in W/O emulsions with fat crystalsYujie Gao, Jixian Mao, Zong Meng
Food Chemistry|August 29, 2022
Crystallization and phase behavior in mixture systems of anhydrous milk fat, palm stearin, and palm oil: Formation of eutectic crystalsJixian Mao, Yujie Gao, Zong Meng
Food Research International (Ottawa, Ont.)|June 1, 2024
Regulation of fat crystals in water-in-oil emulsions by high-intensity ultrasound: Crystal size and tracing of droplet distributionJixian Mao, Yujie Gao, 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
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
International Journal of Biological Macromolecules|December 7, 2024
Impact of high-intensity ultrasound on interfacial protein adsorption of non-dairy whipping cream: Whipping properties and foam stabilization modelJixian Mao, Yujie Gao, Weihao Ye, et al.
Food Chemistry|September 9, 2025
Corrigendum to "Enhancing heat stability and bloom resistance in low-fat chocolates using bigels" [Food Chem. 492 (2025) 145515]Xinru Qi, Jixian Mao, Wenjie Chang, et al.
Food Chemistry|July 17, 2025
Enhancing heat stability and bloom resistance in low-fat chocolates using bigelsXinru Qi, Jixian Mao, Wenjie Chang, et al.
Pageof 2

Showing results (1-10 of 12) with videos related to

Sort By:
Pageof 2
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 Research International (Ottawa, Ont.)|January 3, 2023
Tracing distribution and interface behavior of water droplets in W/O emulsions with fat crystalsYujie Gao, Jixian Mao, Zong Meng
Food Chemistry|August 29, 2022
Crystallization and phase behavior in mixture systems of anhydrous milk fat, palm stearin, and palm oil: Formation of eutectic crystalsJixian Mao, Yujie Gao, Zong Meng
Food Research International (Ottawa, Ont.)|June 1, 2024
Regulation of fat crystals in water-in-oil emulsions by high-intensity ultrasound: Crystal size and tracing of droplet distributionJixian Mao, Yujie Gao, 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
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
International Journal of Biological Macromolecules|December 7, 2024
Impact of high-intensity ultrasound on interfacial protein adsorption of non-dairy whipping cream: Whipping properties and foam stabilization modelJixian Mao, Yujie Gao, Weihao Ye, et al.
Food Chemistry|September 9, 2025
Corrigendum to "Enhancing heat stability and bloom resistance in low-fat chocolates using bigels" [Food Chem. 492 (2025) 145515]Xinru Qi, Jixian Mao, Wenjie Chang, et al.
Food Chemistry|July 17, 2025
Enhancing heat stability and bloom resistance in low-fat chocolates using bigelsXinru Qi, Jixian Mao, Wenjie Chang, et al.
Pageof 2