Xilong Zhou

Acid-induced gels from soy and whey protein thermally-induced mixed aggregates: Rheology and microstructure

Wenjie Xia, Zhu Lin-feng, Roy J. B. M. Delahaije et al. · Food Hydrocolloids · 2021 · 109 citations · Full text

Agriculture, Biochemistry, Food Science +17

Bulk and interfacial properties of milk fat emulsions stabilized by whey protein isolate and whey protein aggregates

Xilong Zhou, Guido Sala, Leonard M.C. Sagis · Food Hydrocolloids · 2020 · 85 citations · Full text

Agriculture, Dairy Science, Food Science +17

Microstructural evolution of whipped cream in whipping process observed by confocal laser scanning microscopy

Jie Han, Xilong Zhou, Jialu Cao et al. · International Journal of Food Properties · 2018 · 47 citations · Full text

Agriculture, Food Science, Materials Science +13

Are micelles actually at the interface in micellar casein stabilized foam and emulsions?

Xilong Zhou, Jack Yang, Guido Sala et al. · Food Hydrocolloids · 2022 · 36 citations · Full text

Engineering, Chemistry, Food Science +17

Effects of glycerol monostearate and Tween 80 on the physical properties and stability of recombined low-fat dairy cream

Shaozong Wu, Geng Wang, Lu Zhang et al. · Dairy Science and Technology · 2016 · 33 citations · Full text

Agriculture, Dairy Science, Food Science +14