Li, Qianqian

Innovative emulsification and freeze-drying techniques for developing heat-resistant chocolates with tunable textures and sensory attributes

Unveiling the formation capacity and characterization of pentacyclic triterpene-structured oleogels: Role of the molecular configuration and oil profile

Enhancing the perception of saltiness and reducing NaCl levels in snacks through sensory interaction: Immobilizing NaCl nanocrystals in <i>Litsea</i> oleoresin-sunflower seed oleogels

Formation, characterization, and application of natural bioactive phytosterol-based oleogels: A review