Items where Author is "Zou, Shuo"

Xie, Pengkai and Mao, Yilin and Zou, Shuo and Ke, Wanting and Lee, Yee Ying and Tan, Chin Ping and Wang, Yong and Zhang, Zhen (2025) Potential of diacylglycerol to replace nature fats in conventional plastic fats: preparation, purification, functionalities and applications. Trends in Food Science and Technology, 161. art. no. 105057. pp. 1-15. ISSN 0924-2244

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 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