E-LIB Suche - Ergebnisse für: Chai, Xiuhang

1

Crystallization behavior and compatibility analysis of palm..:

Su, Yi ; Chai, Xiu‐hang ; Tan, Chin‐Ping.
Journal of Food Science. 89 (2024) 6 - p. 3194-3207 , 2024

Link: https://doi.org/10.1111/..

2

Different hydrophilic polyglycerol fatty acid esters intera..:

Han, Wanjun ; Chai, Xiuhang ; Sun, Yanwen...
Food Hydrocolloids. 146 (2024) - p. 109232 , 2024

Link: https://doi.org/10.1016/..

3

Synergistic effect of hydrophilic polyglycerol fatty acid e..:

Han, Wanjun ; Chai, Xiuhang ; Zaaboul, Farah...
Food Chemistry. 435 (2024) - p. 137584 , 2024

Link: https://doi.org/10.1016/..

4

Effects of N-succinyl-chitosan coating on properties of ast..:

Liu, Aiyang ; Chai, Xiuhang ; Zhu, Shuang...
International Journal of Biological Macromolecules. 244 (2023) - p. 125311 , 2023

Link: https://doi.org/10.1016/..

5

Pickering emulsions stabilized by hemp protein nanoparticle..:

Sun, Yanwen ; Chai, Xiuhang ; Han, Wanjun...
Food Hydrocolloids. 138 (2023) - p. 108434 , 2023

Link: https://doi.org/10.1016/..

6

Effect of different chain lengths of monoglyceride on the O..:

Han, Wanjun ; Chai, Xiuhang ; Zaaboul, Farah...
Food Chemistry. 427 (2023) - p. 136656 , 2023

Link: https://doi.org/10.1016/..

7

Crystallization and Structural Properties of Oleogel-Based ..:

Chai, Xiuhang ; Zhang, Yujin ; Shi, Yifei.
Molecules. 27 (2022) 24 - p. 8952 , 2022

Link: https://doi.org/10.3390/..

8

Crystal network structure and stability of beeswax-based ol..:

Han, Wanjun ; Chai, Xiuhang ; Liu, Yuanfa..
Food Chemistry. 381 (2022) - p. 131745 , 2022

Link: https://doi.org/10.1016/..

9

Beeswax crystals form a network structure in highly unsatur..:

Han, Wanjun ; Chai, Xiuhang ; Zaaboul, Farah...
LWT. 164 (2022) - p. 113594 , 2022

Link: https://doi.org/10.1016/..

10

Gelation behavior and crystal network of natural waxes and ..:

Shi, Yifei ; Liu, Chunhuan ; Zheng, Zhaojun...
Journal of Food Science. 86 (2021) 9 - p. 3987-4000 , 2021

Link: https://doi.org/10.1111/..

11

Crystallization behavior and nano-micro structure of lauric..:

Chai, Xiuhang ; Meng, Zong ; Liu, Yuanfa
Food Chemistry. 365 (2021) - p. 130458 , 2021

Link: https://doi.org/10.1016/..

12

Effects of triolein dilution on the structural and mechanic..:

Chai, Xiuhang ; Meng, Zong ; Liu, Yuanfa
LWT. 150 (2021) - p. 112019 , 2021

Link: https://doi.org/10.1016/..

13

Relationship between lipid composition and rheological prop..:

Chai, Xiuhang ; Meng, Zong ; Liu, Yuanfa
LWT. 118 (2020) - p. 108814 , 2020

Link: https://doi.org/10.1016/..

14

Comparation of micro-viscosity of liquid oil in different c..:

Chai, Xiuhang ; Meng, Zong ; Liu, Yuanfa
Food Chemistry. 317 (2020) - p. 126382 , 2020

Link: https://doi.org/10.1016/..

15

Comparative analysis of graded blends of palm kernel oil, p..:

Liu, Chunhuan ; Meng, Zong ; Chai, Xiuhang...
Food Chemistry. 286 (2019) - p. 636-643 , 2019

Link: https://doi.org/10.1016/..