Items where Author is "Lai, Junqi"

Xie, Pengkai and Lai, Junqi and He, Tong and Zhou, Jun and Mao, Yilin and Lee, Yee Ying and Tan, Chin Ping and Hong, Shyang Pei and Wang, Yong and Zhang, Zhen and UNSPECIFIED (2025) Interactions between proteins and partial acylglycerols at oil-water and air-water interfaces of partially crystalline emulsions: Interfacial structure, adsorption, and foaming behavior. Food Hydrocolloids, 172 (pt.3). art. no. 112157. pp. 1-20. ISSN 0268-005X

Xie, Pengkai and Zhang, Zhen and Lee, Yee-Ying and Xie, Rui and Lai, Junqi and Zou, Shuo and Tan, Chin Ping and Zhang, Yufei and Huang, Ying and Xu, Geyang and Wang, Yong (2025) Elucidating interaction mechanisms of protein and diacylglycerol at the interface on the static storage stability of partially crystalline emulsions through a multiscale approach. Food Hydrocolloids, 163. art. no. 111090. pp. 1-18. ISSN 0268-005X; eISSN: 0268-005X

Xie, Pengkai and Xie, Rui and Lai, Junqi and Zou, Shuo and Lee, Yee Ying and Tan, Chin Ping and Zhang, Yufei and Wang, Yong and Zhang, Zhen (2025) Effects of liquid oils on partial coalescence and whipping capabilities of aerated emulsions: Differences between diacylglycerol and triacylglycerol. Food Chemistry, 475. art. no. 143385. pp. 1-14. ISSN 0308-8146; eISSN: 1873-7072

Xie, Pengkai and Lai, Junqi and Lee, Yee Ying and Xie, Rui and He, Tong and Tan, Chin Ping and Wang, Yong and Zhang, Zhen (2025) Reinforcement the whipping capabilities of aerated emulsions by multi-enzymatic modification of palm olein: fat crystal-membrane interactions insights. Food Chemistry, 475. art. no. 143390. pp. 1-12. ISSN 0308-8146; eISSN: 1873-7072

Xie, Pengkai and Lai, Junqi and Xie, Rui and Zou, Shuo and Lee, Yee Ying and Tan, Chin Ping and Wang, Yong and Zhang, Zhen (2025) Analysis of serum phase proteins and emulsifiers on the whipping capabilities of aerated emulsions: From the perspective of air-liquid interface rheology. Food Hydrocolloids, 160. art. no. 110810. pp. 1-14. ISSN 0268-005X