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Zong Meng

Showing results (1-10 of 111) with videos related to

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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
Comprehensive Reviews in Food Science and Food Safety|November 25, 2025
Current Progress and Future Perspectives of High-Load Microencapsulated OilKangyu Li, 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
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
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
Food Research International (Ottawa, Ont.)|May 12, 2026
Chlorella protein-citrus fiber synergistic stabilization emulsions as specialty fats in plant-based meats: enhancing fat characteristicsShaoyi Cen, Zong Meng
Journal of Colloid and Interface Science|July 1, 2024
Carrageenan-induced conjugated oat protein isolate microgel particles as structure modulators in fat analogues and their digestion behaviorsLiyang Du, Zong Meng
Food Chemistry|February 20, 2025
Plant-based yolk alternatives based on alginate-chitosan and gellan gum-chitosan double hydrogel network using reverse spherification technologyXiangfang Hu, Zong Meng
Pageof 12

Showing results (1-10 of 111) with videos related to

Sort By:
Pageof 12
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
Comprehensive Reviews in Food Science and Food Safety|November 25, 2025
Current Progress and Future Perspectives of High-Load Microencapsulated OilKangyu Li, 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
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
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
Food Research International (Ottawa, Ont.)|May 12, 2026
Chlorella protein-citrus fiber synergistic stabilization emulsions as specialty fats in plant-based meats: enhancing fat characteristicsShaoyi Cen, Zong Meng
Journal of Colloid and Interface Science|July 1, 2024
Carrageenan-induced conjugated oat protein isolate microgel particles as structure modulators in fat analogues and their digestion behaviorsLiyang Du, Zong Meng
Food Chemistry|February 20, 2025
Plant-based yolk alternatives based on alginate-chitosan and gellan gum-chitosan double hydrogel network using reverse spherification technologyXiangfang Hu, Zong Meng
Pageof 12