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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 Chemistry|August 26, 2025
Tailoring whipped cream properties through fat composition design: Crystallization behavior and emulsion stabilityXiuhang Chai, Yi Su, Yuanfa Liu
Food Chemistry|March 27, 2026
Molecular compound formation drives polymorphic transitions and functional enhancement in binary blends of palm olein fraction and OPO-rich fatXiuhang Chai, Xin Tian, Yuanfa Liu
Carbohydrate Polymers|September 5, 2025
Microstructural and crystallinity changes in starch-gluten model dough with varying palm oil solid fat contentYujin Zhang, Xiuhang Chai, Rong Chen, et al.
Molecules (Basel, Switzerland)|December 23, 2022
Crystallization and Structural Properties of Oleogel-Based MargarineXiuhang Chai, Yujin Zhang, Yifei Shi, et al.
Food Chemistry|March 24, 2019
Structural and mechanical behavior of colloidal fat crystal networks of fully hydrogenated lauric acid-rich fats and rapeseed oils mixturesXiuhang Chai, Zong Meng, Chunhuan Liu, et al.
Food Research International (Ottawa, Ont.)|May 29, 2026
Crystallization-interface coupling mechanism governing the freeze-thaw stability of aerated emulsions: A structure-function study of emulsifiersXiuhang Chai, Li Fang, Qiuling Huangfu, et al.
Food Research International (Ottawa, Ont.)|January 9, 2026
Protein "memory effect" induced by a heat transfer-directed precooling strategy enhances milk cream foam stabilityYiqiu Deng, Xiuhang Chai, Wanjun Han, et al.
Food Chemistry|March 6, 2026
Lipid oxidation-mediated protein-starch interactions in walnut cookies: Influence of oil composition on microstructure, texture, and starch retrogradationLi Fang, Yujin Zhang, Rong Chen, et al.
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