Jixian Mao

3 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. 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

   MaqolaFood Chemistry and Fat AnalysisFood Chemistry20250 iqtibos

   ABIABI:AkademIndex/2025.article.000946

3. 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