A5051638891- Proteins in Food Systems
- Food Chemistry and Fat Analysis
- Microencapsulation and Drying Processes
- Pickering emulsions and particle stabilization
- Advanced Materials Characterization Techniques
- High Temperature Alloys and Creep
- Surfactants and Colloidal Systems
- Intermetallics and Advanced Alloy Properties
Jiangnan University
2022-2023
State Key Laboratory of Food Science and Technology
2022-2023
Harbin Engineering University
2023
Beeswax (BW) is widely used in structured oil to mimic fat crystals, due its needle-like crystal structure and effective gelling ability. In this study, the crystallization behavior of BW liquid was analyzed at different cooling temperatures concentrations. Results showed that temperature concentrations played a role reaching supersaturation state for system linseed oil, with 40%BW 20 °C 20%BW 5 °C, respectively. Short nuclear induction time higher crystallinity were found lower...
The effect of different chain lengths hydrophilic polyglycerol fatty acid esters (HPGEs), including SWA-10D, M-7D and M-10D interacted with proteins, on the surface structure protein interfacial properties in low-fat aerated emulsions at pressures were compared. samples had larger particle size, higher ζ-potential rougher compared to SWA-10D sample 1% concentration HPGEs. This led lower G’, G’' value tan δ oil-water interface as pressure increased, promoting formation viscoelastic structure....