Liu Y - Search Results

1

The partial coalescence behavior of oil-in-water emulsions: Comparison between refrigerated and room temperature storage.

Liu C, Zheng Z, Cao C, Liu Y. Liu C, et al. Among authors: liu y. Food Chem. 2019 Dec 1;300:125219. doi: 10.1016/j.foodchem.2019.125219. Epub 2019 Jul 23. Food Chem. 2019. PMID: 31351259

2

Characterization of graininess formed in all beef tallow-based shortening.

Meng Z, Liu YF, Jin QZ, Huang JH, Song ZH, Wang FY, Wang XG. Meng Z, et al. J Agric Food Chem. 2010 Nov 10;58(21):11463-70. doi: 10.1021/jf102496p. Epub 2010 Oct 7. J Agric Food Chem. 2010. PMID: 20929234

3

Comparative analysis of lipid composition and thermal, polymorphic, and crystallization behaviors of granular crystals formed in beef tallow and palm oil.

Meng Z, Liu YF, Jin QZ, Huang JH, Song ZH, Wang FY, Wang XG. Meng Z, et al. J Agric Food Chem. 2011 Feb 23;59(4):1432-41. doi: 10.1021/jf103875f. Epub 2011 Jan 11. J Agric Food Chem. 2011. PMID: 21222456

4

Lipase-catalyzed preparation of human milk fat substitutes from palm stearin in a solvent-free system.

Zou XQ, Huang JH, Jin QZ, Liu YF, Song ZH, Wang XG. Zou XQ, et al. J Agric Food Chem. 2011 Jun 8;59(11):6055-63. doi: 10.1021/jf200619v. Epub 2011 May 13. J Agric Food Chem. 2011. PMID: 21568327

5

Preparation of human milk fat substitutes from palm stearin with arachidonic and docosahexaenoic acid: combination of enzymatic and physical methods.

Zou XQ, Huang JH, Jin QZ, Liu YF, Tao GJ, Cheong LZ, Wang XG. Zou XQ, et al. J Agric Food Chem. 2012 Sep 19;60(37):9415-23. doi: 10.1021/jf3017354. Epub 2012 Sep 4. J Agric Food Chem. 2012. PMID: 22920386

6

Lipid composition analysis of milk fats from different mammalian species: potential for use as human milk fat substitutes.

Zou X, Huang J, Jin Q, Guo Z, Liu Y, Cheong L, Xu X, Wang X. Zou X, et al. Among authors: liu y. J Agric Food Chem. 2013 Jul 24;61(29):7070-80. doi: 10.1021/jf401452y. Epub 2013 Jul 10. J Agric Food Chem. 2013. PMID: 23800239

7

Enzymatically catalyzed synthesis of anti-blooming agent 1,3-dibehenoyl-2-oleoyl glycerol in a solvent-free system: optimization by response surface methodology.

Meng Z, Geng WX, Li JW, Yang ZQ, Jiang J, Wang XG, Liu YF. Meng Z, et al. J Agric Food Chem. 2013 Nov 13;61(45):10798-806. doi: 10.1021/jf4031844. Epub 2013 Nov 4. J Agric Food Chem. 2013. PMID: 24147905

8

Fat crystal migration and aggregation and polymorphism evolution during the formation of granular crystals in beef tallow and palm oil.

Meng Z, Geng W, Wang X, Liu Y. Meng Z, et al. Among authors: liu y. J Agric Food Chem. 2013 Dec 26;61(51):12676-82. doi: 10.1021/jf403445h. Epub 2013 Dec 17. J Agric Food Chem. 2013. PMID: 24328162

9

Interfacial structural role of pH-shifting processed pea protein in the oxidative stability of oil/water emulsions.

Jiang J, Zhu B, Liu Y, Xiong YL. Jiang J, et al. Among authors: liu y. J Agric Food Chem. 2014 Feb 19;62(7):1683-91. doi: 10.1021/jf405190h. Epub 2014 Feb 7. J Agric Food Chem. 2014. PMID: 24460504

10

Co-surfactant free microemulsions: Preparation, characterization and stability evaluation for food application.

Xu Z, Jin J, Zheng M, Zheng Y, Xu X, Liu Y, Wang X. Xu Z, et al. Among authors: liu y. Food Chem. 2016 Aug 1;204:194-200. doi: 10.1016/j.foodchem.2016.01.073. Epub 2016 Feb 2. Food Chem. 2016. PMID: 26988493

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