| Kernpublicaties |
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Changes of structural and physical properties of semi-gel from Alaska pollock surimi during 4 °C storage
Xiangyu Liu,Tao Zhang, Yong Xue, ChanghuXue (2019)
Food Hydrocolloids
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Effects of pre-emulsification by three food-grade emulsifiers on the properties of emulsified surimi sausage
Xiangyu Liu, Lei Ji, Tao Zhang, Yong Xue, ChanghuXue (2019)
Journal of Food Engineering
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Effect of fat aggregate size and percentage on the melting properties of ice cream
Xiangyu Liu, Sala Guido, Scholten Elke (2022)
Food Research International
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Structural and functional differences between ice crystal-dominated and fat network-dominated ice cream
Xiangyu Liu, Sala Guido, Scholten Elke (2023)
Food Hydrocolloids
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Role of polysaccharide structure in the rheological, physical and sensory properties of low-fat ice cream
Xiangyu Liu, Sala Guido, Scholten Elke (2023)
Current Research in Food Science
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