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Food Chemistry|February 6, 2022
Crystal network structure and stability of beeswax-based oleogels with different polyunsaturated fatty acid oilsWanjun Han, Xiuhang Chai, Yuanfa Liu, et al.Journal of Food Science|August 14, 2021
Gelation behavior and crystal network of natural waxes and corresponding binary blends in high-oleic sunflower oilYifei Shi, Chunhuan Liu, Zhaojun Zheng, et al.Food Chemistry|July 2, 2023
Effect of different chain lengths of monoglyceride on the O/W interfacial properties with high-melting and low-melting crystals in low-fat aerated emulsionWanjun Han, Xiuhang Chai, Farah Zaaboul, et al.Food Chemistry|September 29, 2023
Synergistic effect of hydrophilic polyglycerol fatty acid esters and protein on the stability of interfacial membrane in low-fat aerated emulsions with different homogenization conditionsWanjun Han, Xiuhang Chai, Farah Zaaboul, et al.Food Chemistry|March 5, 2019
Comparative analysis of graded blends of palm kernel oil, palm kernel stearin and palm stearinChunhuan Liu, Zong Meng, Xiuhang Chai, et al.International Journal of Biological Macromolecules|June 11, 2023
Effects of N-succinyl-chitosan coating on properties of astaxanthin-loaded PEG-liposomes: Environmental stability, antioxidant/antibacterial activities, and in vitro releaseAiyang Liu, Xiuhang Chai, Shuang Zhu, et al.Food Research International (Ottawa, Ont.)|February 14, 2018
Non-triglyceride components modulate the fat crystal network of palm kernel oil and coconut oilXiuhang Chai, Zong Meng, Jiang Jiang, et al.Pageof 2