Crystal network structure and stability of beeswax-based oleogels with different polyunsaturated fatty acid oils

Wanjun Han, Xiuhang Chai, Yuanfa Liu, +2

Food Chemistry

Functional PropertyBio-based MaterialFatty Acid OilsChemistryBeeswax-based Oleogels +1

Influence of indigenous minor components on fat crystal network of fully hydrogenated palm kernel oil and fully hydrogenated coconut oil

Xiuhang Chai, Zong Meng, Peirang Cao, +5

Food Chemistry

Food ChemistryLipid AnalysisBiochemistryNatural SciencesPalm Kernel Oil +4

Comparative analysis of graded blends of palm kernel oil, palm kernel stearin and palm stearin

Chunhuan Liu, Zong Meng, Xiuhang Chai, +4

Food Chemistry

Food ChemistryPalm Kernel StearinComparative AnalysisPalm Kernel Oil

Beeswax and carnauba wax modulate the crystallization behavior of palm kernel stearin

Chunhuan Liu, Zhaojun Zheng, Zong Meng, +3

LWT

Food ChemistryBotanyFood BiophysicsPalm Kernel StearinBiomolecular Engineering +1

Gelation behavior and crystal network of natural waxes and corresponding binary blends in high‐oleic sunflower oil

Yifei Shi, Chunhuan Liu, Zhaojun Zheng, +3

Journal of Food Science

Non-triglyceride components modulate the fat crystal network of palm kernel oil and coconut oil

Xiuhang Chai, Zong Meng, Jiang Jiang, +6

Food Research International

Food ChemistryLipid AnalysisBiochemistryLipid NutritionPalm Kernel Oil +6

Effects of N-succinyl-chitosan coating on properties of astaxanthin-loaded PEG-liposomes: Environmental stability, antioxidant/antibacterial activities, and in vitro release

Aiyang Liu, Xiuhang Chai, Shuang Zhu, +4

International Journal of Biological Macromolecules

Lipid PreparationAstaxanthin-loaded Peg-liposomesMixed BiopolymersEnvironmental StabilityVitro Release +2

Crystallization and Structural Properties of Oleogel-Based Margarine

Xiuhang Chai, Yujin Zhang, Yifei Shi, +1

Molecules

Food ChemistrySaturated Fatty AcidsBiomanufacturingMelting TemperatureFood Physic +10

Pickering emulsions stabilized by hemp protein nanoparticles: Tuning the emulsion characteristics by adjusting anti-solvent precipitation

Yanwen Sun, Xiuhang Chai, Wanjun Han, +4

Food Hydrocolloids

NanoparticlesAnti-solvent PrecipitationFood ColloidHemp Protein NanoparticlesEngineering +6

Comparation of micro-viscosity of liquid oil in different colloidal fat crystal networks using molecular rotors

Xiuhang Chai, Zong Meng, Yuanfa Liu

Food Chemistry

Materials ScienceLiquid OilRheological MeasurementEngineeringLiquid-liquid Flow +10