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Jixian Mao

3 ta ish

State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China

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

    Xueqiang Qi, Jixian Mao, Wenjie Chang +3

    MaqolaFood Chemistry and Fat AnalysisFood Chemistry20250 iqtibos
    ABI

  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
    ABI

  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
    ABI