Zong Meng

Eng koʻp iqtibos qilingan asarlar

1. Enhancing heat stability and bloom resistance in low-fat chocolates using bigels20250 iqtibos
2. Bigels as novel co-delivery systems for natural antioxidants and algal oil: Oxidative stability and in vitro digestive behaviors20250 iqtibos
3. O/W/O emulsion gel-based fat analogue for encapsulating flavor substances: rheological properties and personalized 3D printing20250 iqtibos
4. Natural shellac nanoparticles stabilized Pickering emulsion: pH and CO2/N2 dual responsive behavior and its application in biocatalytic synthesis of phosphatidylserine20250 iqtibos
5. Corrigendum to "Enhancing heat stability and bloom resistance in low-fat chocolates using bigels" [Food Chem. 492 (2025) 145515]20250 iqtibos
6. Tailoring the properties of low oil phase Pickering emulsion gels through polysaccharide reinforcement20260 iqtibos
7. Preparation of low-fat chocolate spread by co-processing of oleogel and micro-aeration: Rheology, oral tribology, and 3D printing characteristics20260 iqtibos
8. Stability and oral tribological properties of base milk emulsions for tea-infusion applications: The impact of fat crystallization characteristics20260 iqtibos
9. Emulsion foams from structural perspectives: foaming mechanisms, in-situ imaging characterizations, sensory evaluations, and food applications20260 iqtibos
10. Freeze–thaw resistant egg tart bakery emulsion: Fat crystallization, freeze–thaw stability, oral tribology, and egg tarts texture characterization20260 iqtibos

Hammualliflar

1. Akbarali Ruzibayev10 ta umumiy asar2025–2026
2. Asliddin Fayzullaev3 ta umumiy asar2025–2026
3. Jixian Mao3 ta umumiy asar2025
4. Fayzullaev Asliddin3 ta umumiy asar2025
5. Askar Fayzullayev2 ta umumiy asar2026
6. Xueqiang Qi2 ta umumiy asar2025
7. Wenjie Chang2 ta umumiy asar2025
8. Miguel A. Cerqueira2 ta umumiy asar2025
9. Kangyu Li1 ta umumiy asar2026
10. Jiaxin Guo1 ta umumiy asar2026

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