Pengkai Xie

Static stability of partially crystalline emulsions stabilized by milk proteins: Effects of κ-carrageenan, λ-carrageenan, ι-carrageenan, and their blends

Hua Xu, Ziwei Gao, Mingcui Huang et al. · Food Hydrocolloids · 2023 · 50 citations

Agriculture, Food Science, Food Chemistry +15

Elucidation on the destabilization mechanism of whipping creams during static storage

Hua Xu, Lan Yang, Jun Jin et al. · Food Hydrocolloids · 2022 · 42 citations

Agriculture, Food Science, Materials Science +9

Static stability of partially crystalline emulsions: Impacts of carrageenan and its blends with xanthan gum and/or guar gum

Hua Xu, Lan Yang, Pengkai Xie et al. · International Journal of Biological Macromolecules · 2022 · 29 citations

Agriculture, Chemistry, Food Science +16

Partial coalescence and whipping capabilities of dairy aerated emulsions as affected by inclusion of monoglycerides with different fatty acid species

Pengkai Xie, Guozhi Ji, Jun Jin et al. · International Journal of Dairy Technology · 2022 · 24 citations

Agriculture, Dairy Science, Food Science +16

Effects of fat unsaturation degree on whipping performance and foam stability of fat‐reduced aerated emulsions

Ziwei Gao, Hua Xu, Qinyuan Fan et al. · International Journal of Food Science & Technology · 2024 · 11 citations

Agriculture, Chemical Engineering, Food Science +15