Meng Z - Search Results

1

Synergetic effects of water-soluble polysaccharides for intensifying performances of oleogels fabricated by oil-absorbing cryogels.

Jiang Q, Li P, Ji M, Du L, Li S, Liu Y, Meng Z. Jiang Q, et al. Among authors: meng z. Food Chem. 2022 Mar 15;372:131357. doi: 10.1016/j.foodchem.2021.131357. Epub 2021 Oct 7. Food Chem. 2022. PMID: 34655833

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

Enzymatically catalyzed synthesis of low-calorie structured lipid in a solvent-free system: optimization by response surface methodology.

Han L, Xu Z, Huang J, Meng Z, Liu Y, Wang X. Han L, et al. Among authors: meng z. J Agric Food Chem. 2011 Dec 14;59(23):12635-42. doi: 10.1021/jf2029658. Epub 2011 Nov 14. J Agric Food Chem. 2011. PMID: 22082136

5

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

6

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. 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

7

Kinetic study on the isothermal and nonisothermal crystallization of monoglyceride organogels.

Meng Z, Yang L, Geng W, Yao Y, Wang X, Liu Y. Meng Z, et al. ScientificWorldJournal. 2014 Feb 19;2014:149753. doi: 10.1155/2014/149753. eCollection 2014. ScientificWorldJournal. 2014. PMID: 24701138 Free PMC article.

8

Effects of thickening agents on the formation and properties of edible oleogels based on hydroxypropyl methyl cellulose.

Meng Z, Qi K, Guo Y, Wang Y, Liu Y. Meng Z, et al. Food Chem. 2018 Apr 25;246:137-149. doi: 10.1016/j.foodchem.2017.10.154. Epub 2017 Nov 2. Food Chem. 2018. PMID: 29291832

9

Comparative Analysis of Small-Molecule Diffusivity in Different Fat Crystal Network.

Chai XH, Meng Z, Cao PR, Jiang J, Liu YF. Chai XH, et al. Among authors: meng z. J Agric Food Chem. 2018 Jan 31;66(4):1015-1022. doi: 10.1021/acs.jafc.7b04677. Epub 2018 Jan 22. J Agric Food Chem. 2018. PMID: 29303272

10

Non-triglyceride components modulate the fat crystal network of palm kernel oil and coconut oil.

Chai X, Meng Z, Jiang J, Cao P, Liang X, Piatko M, Campbell S, Lo SK, Liu Y. Chai X, et al. Among authors: meng z. Food Res Int. 2018 Mar;105:423-431. doi: 10.1016/j.foodres.2017.11.060. Epub 2017 Nov 23. Food Res Int. 2018. PMID: 29433232

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