Ушбу ишга иқтибос қилган ишлар

2 та иш

Иш: Stabilization models of foams prepared from whippable bigels: Crystal absorption and droplet stability

1. Enhancing heat stability and bloom resistance in low-fat chocolates using bigels

   Xueqiang Qi, Jixian Mao, Wenjie Chang +3

   МақолаFood Chemistry and Fat AnalysisFood Chemistry20250 иқтибос

   ABIABI:AkademIndex/openalex/2025.article.000429

2. O/W/O emulsion gel-based fat analogue for encapsulating flavor substances: rheological properties and personalized 3D printing

   Jixian Mao, Xi Zhou, Chenxing Feng +5

   МақолаFood Chemistry and Fat AnalysisFood Chemistry20250 иқтибос

   ABIABI:AkademIndex/openalex/2025.article.000946