Min Zhang

Development and characterization of pickering emulsion stabilized by zein/corn fiber gum (CFG) complex colloidal particles

Qiaomei Zhu, Hongqian Lu, Jieyu Zhu et al. · Food Hydrocolloids · 2019 · 176 citations

Food Colloid, Chemical Engineering, Engineering +8

Review on the Stability Mechanism and Application of Water‐in‐Oil Emulsions Encapsulating Various Additives

Qiaomei Zhu, Yijun Pan, Xin Jia et al. · Comprehensive Reviews in Food Science and Food Safety · 2019 · 164 citations

Fabricating soy protein hydrolysate/xanthan gum as fat replacer in ice cream by combined enzymatic and heat-shearing treatment

Rui Liu, Liguo Wang, Yan Liu et al. · Food Hydrocolloids · 2018 · 104 citations

Food Chemistry, Nutrition, Biomanufacturing +12

Effect of superfine grinding on the structural and physicochemical properties of whey protein and applications for microparticulated proteins

Chanchan Sun, Rui Liu, Tao Wu et al. · Food Science and Biotechnology · 2015 · 58 citations

Biomanufacturing, Whey Protein, Health Sciences +7

Influence of initial protein structures and xanthan gum on the oxidative stability of O/W emulsions stabilized by whey protein

Chanchan Sun, Bin Liang, Huanjing Sheng et al. · International Journal of Biological Macromolecules · 2018 · 48 citations

Food Colloid, Whey Protein, Biochemistry +6