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Food Research International (Ottawa, Ont.)|April 23, 2025
Recent progress in protein-based high internal-phase Pickering emulsions: Composition, stabilization, applications, and future trendsWei Liang, Xiaofeng Zhan, Pengkai Wang, et al.
Food Research International (Ottawa, Ont.)|November 1, 2025
Simulated analog crayfish meat based on 3D print: Effect of crayfish oil emulsion on gel properties of surimiXiaofeng Zhan, Shuhui Yang, Weixia Zhou, et al.
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