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AkademIndex

Xizmatlar

Zong Meng

11 ta ish

State Key Laboratory of Food Science and Technology

AkademScholarda batafsil koʻrsatkichlar

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

    Zhixiu Guo, Yafang Li, Xinyu Song +1

    Maqola20233 iqtibos
    ABI

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

    Xueqiang Qi, Jixian Mao, Wenjie Chang +3

    MaqolaOchiq kirishFood Chemistry and Fat AnalysisFood Chemistry20250 iqtibos
    ABI

  3. Bigels as novel co-delivery systems for natural antioxidants and algal oil: Oxidative stability and in vitro digestive behaviors

    Wei Wei, Zhixiu Guo, Akbarali Ruzibayev +2

    MaqolaFood Chemistry and Fat AnalysisFood Chemistry20250 iqtibos
    ABI

  4. 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
    ABI

  5. Natural shellac nanoparticles stabilized Pickering emulsion: pH and CO2/N2 dual responsive behavior and its application in biocatalytic synthesis of phosphatidylserine

    Cong Jiang, Zixin Deng, Akbarali Ruzibayev +3

    MaqolaPickering emulsions and particle stabilizationFood Research International20250 iqtibos
    ABI

  6. 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
    ABI

  7. Tailoring the properties of low oil phase Pickering emulsion gels through polysaccharide reinforcement

    Kangyu Li, Jiaxin Guo, Asliddin Fayzullaev +2

    MaqolaPickering emulsions and particle stabilizationColloids and Surfaces A Physicochemical and Engineering Aspects20260 iqtibos
    ABI

  8. Preparation of low-fat chocolate spread by co-processing of oleogel and micro-aeration: Rheology, oral tribology, and 3D printing characteristics

    Jixian Mao, Weihao Ye, Xinru Wei +4

    Maqola20260 iqtibos
    ABI

  9. Stability and oral tribological properties of base milk emulsions for tea-infusion applications: The impact of fat crystallization characteristics

    Shengfeng Sun, Jiaqi Jian, Akbarali Ruzibayev +3

    Maqola20260 iqtibos
    ABI

  10. Emulsion foams from structural perspectives: foaming mechanisms, in-situ imaging characterizations, sensory evaluations, and food applications

    Kangyu Li, Jiaqi Jian, Asliddin Fayzullaev +2

    Maqola20260 iqtibos
    ABI

  11. Freeze–thaw resistant egg tart bakery emulsion: Fat crystallization, freeze–thaw stability, oral tribology, and egg tarts texture characterization

    Jiaqi Jian, Shengfeng Sun, Akbarali Ruzibayev +2

    Maqola20260 iqtibos
    ABI