Immobilization of Lipase from Thermomyces Lanuginosus and Its Glycerolysis Ability in Diacylglycerol Preparation von Xie, Rui, Lee, Yee-Ying, Xie, Pengkai, Tan, Chin-Ping, Wang, Yong, Zhang, Zhen

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Kinetics, Thermodynamics and Mechanism of Enzymatic Degradation of Zearalenone in Degummed Corn Oil von Zhao, Chenwei, Xie, Pengkai, Jin, Jun, Jin, Qingzhe, Wang, Xingguo

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Effects of Silica Hydrogel on Degumming of Fragrant Rapeseed Oil von Zhang, Wei, Yang, Yuhuang, Xie, Pengkai, Ye, Pingping, Shu, Xuequan, Zhang, Haibo, Chen, Yuhang, Zhang, Youfeng, Jin, Jun

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Removal of Zearalenone from Degummed Corn Oil by Hydrolase on a Batch-Refining Unit von Zhao, Chenwei, Xie, Pengkai, Jin, Jun, Jin, Qingzhe, Wang, Xingguo

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Asterias Rolleston starfish gonad lipids: A novel source of Omega-3 fatty acids - assessment of major components and their antioxidant activities von Xie, Pengkai, Wu, Yuxin, Lee, Yee-Ying, Wang, Yong, Zhang, Zhen

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Effects of spans on whipping capabilities of aerated emulsions: Reinforcement of fat crystal-membrane interactions von Xie, Pengkai, Huang, Mingcui, Liu, Jia, Elbarbary, Abdelaziz, Jin, Qingzhe, Wang, Xingguo, Jin, Jun

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Effect of diacylglycerol on partial coalescence of aerated emulsions: Fat crystal-membrane interaction and air-liquid Interface interaction insights von Xie, Pengkai, Zheng, Yilan, Lee, Yee-Ying, Zou, Shuo, Wu, Yuxin, Lai, Junqi, Wang, Yong, Zhang, Zhen

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Analysis of serum phase proteins and emulsifiers on the whipping capabilities of aerated emulsions: From the perspective of air-liquid interface rheology von Xie, Pengkai, Lai, Junqi, Xie, Rui, Zou, Shuo, Lee, Yee-Ying, Tan, Chin-Ping, Wang, Yong, Zhang, Zhen

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Redefining shortening: Systematically characterizing traditional and new enriched diacylglycerol shortening and exploring their impact on processing applications von Xie, Pengkai, Wang, Feng, Zhou, Jun, Lee, Yee-Ying, Zhang, Yufei, Zou, Shuo, Wang, Yong, Zhang, Zhen

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Elucidation on the destabilization mechanism of whipping creams during static storage von Xu, Hua, Yang, Lan, Jin, Jun, Zhang, Jing, Xie, Pengkai, Chen, Yuhang, Shi, Longkai, Wei, Wei, Jin, Qingzhe, Wang, Xingguo

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Effects of sucrose esters on whipping capabilities of aerated emulsions von Xie, Pengkai, Jin, Jun, Xu, Hua, Wang, Daohai, Fu, Shiqi, Fan, Qinyuan, Gao, Ziwei, Chen, Yuhang, Jin, Qingzhe, Wang, Xingguo

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Effects of fat unsaturation degree on whipping performance and foam stability of fat‐reduced aerated emulsions von Gao, Ziwei, Xu, Hua, Fan, Qinyuan, Xie, Pengkai, Jin, Qingzhe, Wang, Xingguo, Jin, Jun

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Enzymatic preparation of diacylglycerols: lipase screening, immobilization, characterization and glycerolysis performance von Xie, Rui, Peng, Xianwu, Lee, Yee-Ying, Xie, Pengkai, Tan, Chin-Ping, Wang, Yong, Zhang, Zhen

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Static stability of partially crystalline emulsions stabilized by milk proteins: Effects of κ-carrageenan, λ-carrageenan, ι-carrageenan, and their blends von Xu, Hua, Gao, Ziwei, Huang, Mingcui, Fan, Qinyuan, Cui, Limin, Xie, Pengkai, Liu, Longfei, Guan, Xiupeng, Jin, Jun, Jin, Qingzhe, Wang, Xingguo

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Enzymatic synthesis of ω-3 fatty acids-based structured phospholipids: A novel solvent-free preparation approach and its catalytic mechanism von Wu, Yuxin, Peng, Xianwu, Lee, Yee-Ying, Xie, Pengkai, Tan, Chin-Ping, Wang, Yong, Zhang, Zhen

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Elucidation of microscopic mechanisms of tweens on whipping capabilities of aerated emulsions: Fat crystal-membrane interaction perspective von Xie, Pengkai, Cui, Limin, Yu, Mingdi, Shao, Yulong, Elbarbary, Abdelaziz, Jin, Qingzhe, Wang, Xingguo, Jin, Jun

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Static stability of partially crystalline emulsions: Impacts of carrageenan and its blends with xanthan gum and/or guar gum von Xu, Hua, Yang, Lan, Xie, Pengkai, Zhou, Qinying, Chen, Yuhang, Karrar, Emad, Qi, Huifang, Lin, Ruixue, Zhu, Yun, Jin, Jun, Jin, Qingzhe, Wang, Xingguo

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Effects of Silica Hydrogel on Degumming of Fragrant Rapeseed Oil von Wei Zhang, Yuhuang Yang, Pengkai Xie, Pingping Ye, Xuequan Shu, Haibo Zhang, Yuhang Chen, Youfeng Zhang, Jun Jin

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Partial coalescence and whipping capabilities of dairy aerated emulsions as affected by inclusion of monoglycerides with different fatty acid species von Xie, Pengkai, Ji, Guozhi, Jin, Jun, Xu, Hua, Zhang, Li, Gao, Ziwei, Fan, Qinyuan, Chen, Yun, Jin, Qingzhe, Wang, Xingguo

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Synthesis of Aromatic Nitriles by SmI2‐Mediated Reductive Cleavage of Cyanoximes von Xie, Dengbing, Lin, Ming, Wang, Pengkai, Zhang, Lingyu, Zhang, Songlin

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