Xueqiang Qi

2 ta ish

Jiangnan University

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

   Xueqiang Qi, Jixian Mao, Wenjie Chang +3

   MaqolaOAOchiq kirishFood Chemistry and Fat AnalysisFood Chemistry20250 iqtibos

   ABIABI:AkademIndex/2025.article.000429

2. Corrigendum to "Enhancing heat stability and bloom resistance in low-fat chocolates using bigels" [Food Chem. 492 (2025) 145515]

   Xueqiang Qi, Jixian Mao, Wenjie Chang +3

   BoshqaFood Chemistry and Fat AnalysisFood Chemistry20250 iqtibos

   ABIABI:AkademIndex/2025.other.000044