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Comprehensive Reviews in Food Science and Food Safety|November 25, 2025
Current Progress and Future Perspectives of High-Load Microencapsulated OilKangyu Li, Zong Meng
Advances in Colloid and Interface Science|April 3, 2026
Medium/low internal phase Pickering emulsion gels stabilized by biopolymer: Stability mechanism, material design, and applicationKangyu Li, 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|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|March 28, 2025
Formulation strategies, texture improvement, and sensory perception of healthy ice cream: A reviewWenjie Chang, Kangyu Li, Xinru Qi, et al.
Critical Reviews in Food Science and Nutrition|September 8, 2022
Crystallization of lipids and lipid emulsions treated by power ultrasound: A reviewYujie Gao, Zong Meng
Food Chemistry|July 20, 2024
Natural shellac-based microcapsules as lipase carriers for recyclable efficient Pickering interfacial biocatalysisCong Jiang, Zong Meng
Comprehensive Reviews in Food Science and Food Safety|January 29, 2024
An overview of edible foams in food and modern cuisine: Destabilization and stabilization mechanisms and applicationsXiangfang Hu, Zong Meng
Food Chemistry|September 27, 2024
Engineering surfactant-free pickering double emulsions gels with different structures as low-calorie fat analogues: Tunable oral perception, inhibiting lipid digestion, and potent co-delivery for lycopene and epigallocatechin gallateLiyang Du, Zong Meng
Food Research International (Ottawa, Ont.)|November 27, 2024
Advances of plant-based fat analogs in 3D printing: Manufacturing strategies, printabilities, and food applicationsShaoyi Cen, Zong Meng
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