Liu T - Search Results

1

Enhancing the nonlinear rheological property and digestibility of mung bean flour gels using controlled microwave treatments: Effect of starch debranching and protein denaturation.

Gu Y, Xu R, Liu T, McClements DJ, Zhao X, Wu J, Zhao M, Zhao Q. Gu Y, et al. Among authors: liu t. Int J Biol Macromol. 2024 Jun;270(Pt 2):132049. doi: 10.1016/j.ijbiomac.2024.132049. Epub 2024 May 3. Int J Biol Macromol. 2024. PMID: 38704060

2

Whipping properties and stability of whipping cream: The impact of fatty acid composition and crystallization properties.

Liu P, Huang L, Liu T, Cai Y, Zeng D, Zhou F, Zhao M, Deng X, Zhao Q. Liu P, et al. Among authors: liu t. Food Chem. 2021 Jun 15;347:128997. doi: 10.1016/j.foodchem.2020.128997. Epub 2021 Jan 7. Food Chem. 2021. PMID: 33450551

3

Formation and stability of Pickering emulsion gels by insoluble soy peptide aggregates through hydrophobic modification.

Jing X, Chen B, Liu T, Cai Y, Zhao Q, Deng X, Zhao M. Jing X, et al. Among authors: liu t. Food Chem. 2022 Sep 1;387:132897. doi: 10.1016/j.foodchem.2022.132897. Epub 2022 Apr 5. Food Chem. 2022. PMID: 35413552

4

Effects of Glucose and Corn Syrup on the Physical Characteristics and Whipping Properties of Vegetable-Fat Based Whipped Creams.

Zeng Y, Zeng D, Liu T, Cai Y, Li Y, Zhao M, Zhao Q. Zeng Y, et al. Among authors: liu t. Foods. 2022 Apr 20;11(9):1195. doi: 10.3390/foods11091195. Foods. 2022. PMID: 35563918 Free PMC article.

5

Formation, texture, and stability of yolk-free mayonnaise: Effect of soy peptide aggregates concentration.

Jing X, Cai Y, Liu T, Chen B, Zhao Q, Deng X, Zhao M. Jing X, et al. Among authors: liu t. Food Chem. 2023 Mar 1;403:134337. doi: 10.1016/j.foodchem.2022.134337. Epub 2022 Sep 20. Food Chem. 2023. PMID: 36156401

6

Effect of stearic and oleic acid-based lipophilic emulsifiers on the crystallization of the fat blend and the stability of whipped cream.

Li Y, Liao T, Liu T, Wang J, Sun Z, Zhao M, Deng X, Zhao Q. Li Y, et al. Among authors: liu t. Food Chem. 2023 Dec 1;428:136762. doi: 10.1016/j.foodchem.2023.136762. Epub 2023 Jun 28. Food Chem. 2023. PMID: 37418884

7

Effects of apple fiber on the physicochemical properties and baking quality of frozen dough during frozen storage.

Yang S, Zhao X, Liu T, Cai Y, Deng X, Zhao M, Zhao Q. Yang S, et al. Among authors: liu t. Food Chem. 2024 May 15;440:138194. doi: 10.1016/j.foodchem.2023.138194. Epub 2023 Dec 14. Food Chem. 2024. PMID: 38104447

8

Effects of heat treatment at different moisture of mung bean flour on the structural, gelation and in vitro digestive properties of starch.

Gu Y, Chen B, Xu R, Liu T, Huangfu J, Zhou F, Zhao M, Zhao Q. Gu Y, et al. Among authors: liu t. Food Chem. 2024 Jun 15;443:138518. doi: 10.1016/j.foodchem.2024.138518. Epub 2024 Jan 23. Food Chem. 2024. PMID: 38280365

9

Effect of preheating-induced denaturation of proteins and oleosomes on the structure of protein and soymilk properties.

Huangfu J, Huang L, Gu Y, Yang S, Wu J, Liu T, Cai Y, Zhao M, Zhao Q. Huangfu J, et al. Among authors: liu t. Int J Biol Macromol. 2024 May;268(Pt 2):131999. doi: 10.1016/j.ijbiomac.2024.131999. Epub 2024 Apr 30. Int J Biol Macromol. 2024. PMID: 38697416

10

Investigating the impact of static destabilization mechanism on fat crystallization dynamics, emulsion rheology, and whipping properties of whipping cream.

Wang J, Zeng D, Yan R, Huangfu J, Hu Q, Cai Y, Liu T, Zhao M, Zhao Q. Wang J, et al. Among authors: liu t. Food Chem. 2025 Jan 15;463(Pt 3):141272. doi: 10.1016/j.foodchem.2024.141272. Epub 2024 Sep 16. Food Chem. 2025. PMID: 39306995

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