Items where Author is "Han, Wanjun"

Han, Wanjun and Chai, Xiuhang and Sun, Yanwen and Zaaboul, Farah and Tan, Chin-Ping and Liu, Yuanfa (2024) Different hydrophilic polyglycerol fatty acid esters interact with fat crystals and proteins at the interface to co-stabilize highly unsaturated whipped emulsions. Food Hydrocolloids, 146 (pt. A). art. no. 109232. pp. 1-13. ISSN 0268-005X; ESSN: 1873-7137

Han, Wanjun and Chai, Xiuhang and Zaaboul, Farah and Sun, Yanwen and Tan, Chin-Ping and Liu, Yuanfa (2023) Effect of different chain lengths of monoglyceride on the O/W interfacial properties with high-melting and low-melting crystals in low-fat aerated emulsion. Food Chemistry, 427. art. no. 136656. pp. 1-11. ISSN 0308-8146; ESSN: 1873-7072

Han, Wanjun and Chai, Xiuhang and Sun, Yanwen and Tan, Chin Ping and Liu, Yuanfa (2023) Synergistic effect of hydrophilic polyglycerol fatty acid esters and protein on the stability of interfacial membrane in low-fat aerated emulsions with different homogenization conditions. Food Chemistry, 435. art. no. 137584. pp. 1-13. ISSN 0308-8146

Han, Wanjun and Chai, Xiuhang and Zaaboul, Farah and Tan, Chin-Ping and Sun, Yanwen and Liu, Chunhuan and Liu, Yuanfa (2022) Beeswax crystals form a network structure in highly unsaturated oils and O/W emulsions under supersaturation and cool temperature conditions. LWT- Food Science and Technology, 164. art. no. 113594. pp. 1-8. ISSN 0023-6438