Items where Author is "Qiu, Chaoying"

Liu, Yingwei and Lee, Wan Jun and Tan, Chin Ping and Lai, Oi Ming and Wong, Yong and Qiu, Chaoying (2022) W/O high internal phase emulsion featuring by interfacial crystallization of diacylglycerol and different internal compositions. Food Chemistry, 372. art. no. 131305. 01-Oct. ISSN 0308-8146; ESSN: 1873-7072

Li, Guoyan and Lee, Wan Jun and Tan, Chin Ping and Lai, Oi Ming and Wang, Yong and Qiu, Chaoying (2021) Tailored rigidity of W/O pickering emulsions using diacylglycerol-based surface-active solid lipid nanoparticles. Food & Function, 12 (23). 11732 - 11746. ISSN 2042-6496; ESSN: 2042-650X

Li, Guanghui and Lee, Wan Jun and Liu, Ning and Lu, Xuanxuan and Chin, Ping Tan and Lai, Oi Ming and Qiu, Chaoying and Wang, Yong (2021) Stabilization mechanism of water-in-oil emulsions by medium- and long-chain diacylglycerol: post-crystallization vs. pre-crystallization. LWT- Food Science and Technology, 146. pp. 1-11. ISSN 0023-6438

Lei, Mengting and Zhang, Ning and Lee, Wan Jun and Tan, Chin Ping and Lai, Oi Ming and Wang, Yong and Qiu, Chaoying (2020) Non-aqueous foams formed by whipping diacylglycerol stabilized oleogel. Food Chemistry, 312. art. no. 126047. pp. 1-10. ISSN 0308-8146; ESSN: 1873-7072

Yang, Jia and Qiu, Chaoying and Li, Guanghui and Wan, Jun Lee and Tan, Chin Ping and Lai, Oi Ming and Wang, Yong (2020) Effect of diacylglycerol interfacial crystallization on the physical stability of water-in-oil emulsions. Food Chemistry, 327. art. no. 127014. pp. 1-9. ISSN 0308-8146; ESSN: 1873-7072