Concepedia

Muxin Zhao

MZ

4

Publications

208

Citations

4

H-Index

2019

Active since

Affiliations

North Dakota State University(Current)

Dakota State University

Wells Fargo (United States)

Muxin Zhao is an author at North Dakota State University specializing in food chemistry, health sciences, and food engineering.

Top concepts

HealthFood ChemistryFood ProcessingFood TechnologyFood EngineeringFood QualitySeed ProcessingBiomanufacturing

Publications per year

2019–2022

4

Publications

4

Formation, characterization, and potential food application of rice bran wax oleogels: Expeller-pressed corn germ oil versus refined corn oil

Muxin Zhao, Lan Yang, Leqi Cui et al. · Food Chemistry · 2019 · 101 citations

Food Chemistry, Food Analysis, Potential Food Application +6

Physical properties and cookie-making performance of oleogels prepared with crude and refined soybean oil: a comparative study

Muxin Zhao, Lan Yang, Leqi Cui et al. · Food & Function · 2020 · 66 citations

Effect of high oleic soybean oil oleogels on the properties of doughs and corresponding bakery products

Muxin Zhao, Jiajia Rao, Bingcan Chen · Journal of the American Oil Chemists Society · 2022 · 27 citations

Food Chemistry, Mag Oleogel, Biomanufacturing +10

Unlocking the potential of minimally processed corn germ oil and high oleic soybean oil to prepare oleogels for bakery application

Muxin Zhao, Minwei Xu, Ewumbua Monono et al. · Food & Function · 2020 · 14 citations

Rows per page

1–4 of 4