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Zong Meng

Showing results (11-20 of 111) with videos related to

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Food Chemistry|July 29, 2025
pH and CO<sub>2</sub>/N<sub>2</sub> dual responsive Pickering emulsion stabilized by shellac nanoparticle-enzyme conjugates for synthesis of phytosterol estersCong Jiang, Zong Meng
Food Chemistry|January 14, 2023
Nonlinear viscoelasticity and crystallization behavior of anhydrous milk fat/palm stearin/oleogel blendsJixian Mao, Yujie Gao, Zong Meng
Food Research International (Ottawa, Ont.)|October 4, 2022
Crystallization behavior and compatibility analysis of beef tallow-based binary/ternary fat mixture systemsJixian Mao, Yujie Gao, Zong Meng
Food & Function|May 10, 2023
Bigels constructed from hybrid gelator systems: bulk phase-interface stability and 3D printingZhixiu Guo, Zhujian Chen, 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|February 23, 2023
Development and characterization of antioxidant-fortified oleogels by encapsulating hydrophilic tea polyphenolsZhujian Chen, 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|May 15, 2024
The relationship between nonlinear viscoelasticity and baking performance in low-saturated puff pastry margarineJixian Mao, Weihao Ye, Zong Meng
International Journal of Biological Macromolecules|December 4, 2025
Citrus fiber and monoglyceride-based oleogels as a dual strategy to reduce saturated fat and improve tribological behavior in ice creamWenjie Chang, Xinru Qi, Zong Meng
The European Journal of Neuroscience|April 4, 2024
Choice overload interferes with early processing and necessitates late compensation: Evidence from electroencephalogramXinye Hu, Zong Meng, Qinghua He
Pageof 12

Showing results (11-20 of 111) with videos related to

Sort By:
Pageof 12
Food Chemistry|July 29, 2025
pH and CO<sub>2</sub>/N<sub>2</sub> dual responsive Pickering emulsion stabilized by shellac nanoparticle-enzyme conjugates for synthesis of phytosterol estersCong Jiang, Zong Meng
Food Chemistry|January 14, 2023
Nonlinear viscoelasticity and crystallization behavior of anhydrous milk fat/palm stearin/oleogel blendsJixian Mao, Yujie Gao, Zong Meng
Food Research International (Ottawa, Ont.)|October 4, 2022
Crystallization behavior and compatibility analysis of beef tallow-based binary/ternary fat mixture systemsJixian Mao, Yujie Gao, Zong Meng
Food & Function|May 10, 2023
Bigels constructed from hybrid gelator systems: bulk phase-interface stability and 3D printingZhixiu Guo, Zhujian Chen, 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|February 23, 2023
Development and characterization of antioxidant-fortified oleogels by encapsulating hydrophilic tea polyphenolsZhujian Chen, 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|May 15, 2024
The relationship between nonlinear viscoelasticity and baking performance in low-saturated puff pastry margarineJixian Mao, Weihao Ye, Zong Meng
International Journal of Biological Macromolecules|December 4, 2025
Citrus fiber and monoglyceride-based oleogels as a dual strategy to reduce saturated fat and improve tribological behavior in ice creamWenjie Chang, Xinru Qi, Zong Meng
The European Journal of Neuroscience|April 4, 2024
Choice overload interferes with early processing and necessitates late compensation: Evidence from electroencephalogramXinye Hu, Zong Meng, Qinghua He
Pageof 12