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Zong Meng

6 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. Electronic address: [email protected]

  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. 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

  3. 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

  4. 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

  5. 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

  6. 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