Meng Z - Search Results

1

Synergistic stabilization of oil-in-water emulsion gels by pea protein isolate and cellulose nanocrystals: Effects of pH and application to 3D printing.

Zhu R, Zhang J, Meng Z. Zhu R, et al. Among authors: meng z. Food Chem. 2025 Mar 15;468:142480. doi: 10.1016/j.foodchem.2024.142480. Epub 2024 Dec 13. Food Chem. 2025. PMID: 39709847

2

Differences of wax-based emulsion gel in 3D printing performance: Crystal distribution and droplet stability.

Gu X, Cui L, Meng Z. Gu X, et al. Among authors: meng z. Food Chem. 2023 Dec 1;428:136760. doi: 10.1016/j.foodchem.2023.136760. Epub 2023 Jun 29. Food Chem. 2023. PMID: 37402346

3

The potential of protein-polysaccharide-based O/W and W/O emulsion gels strengthened by solid fat crystallization as realistic fat analogs.

Wei W, Cui L, Meng Z. Wei W, et al. Among authors: meng z. Food Chem. 2025 Feb 1;464(Pt 3):141889. doi: 10.1016/j.foodchem.2024.141889. Epub 2024 Nov 2. Food Chem. 2025. PMID: 39515160

4

Study on the foam properties of peanut oil body (POB)-based oil-in-water-in-oil (O/W/O) foamed emulsion gel: The key role played by the interface between the water phase and the outer oil phase.

Li K, Shi Z, Meng Z. Li K, et al. Among authors: meng z. Food Chem. 2025 Feb 1;464(Pt 1):141663. doi: 10.1016/j.foodchem.2024.141663. Epub 2024 Oct 16. Food Chem. 2025. PMID: 39423524

5

Investigation on the structure characteristics, stability evaluation, and oral tribology of natural oleanolic acid-based water-in-oil high internal phase and multiple Pickering emulsions as realistic fat analogues.

Du L, Zhou S, Huang Y, Meng Z. Du L, et al. Among authors: meng z. Food Chem. 2025 Feb 15;465(Pt 1):142121. doi: 10.1016/j.foodchem.2024.142121. Epub 2024 Nov 18. Food Chem. 2025. PMID: 39581149

6

Spirulina platensis protein-based emulsion gel as fat substitute in meat analogs: Evaluation performance across post-processing.

Guo J, Huang Y, Gu X, Meng Z. Guo J, et al. Among authors: meng z. Food Chem. 2025 Jan 15;463(Pt 4):141414. doi: 10.1016/j.foodchem.2024.141414. Epub 2024 Oct 5. Food Chem. 2025. PMID: 39383797

7

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

8

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

9

Engineering surfactant-free pickering double emulsions gels with different structures as low-calorie fat analogues: Tunable oral perception, inhibiting lipid digestion, and potent co-delivery for lycopene and epigallocatechin gallate.

Du L, Meng Z. Du L, et al. Among authors: meng z. Food Chem. 2025 Jan 15;463(Pt 3):141378. doi: 10.1016/j.foodchem.2024.141378. Epub 2024 Sep 19. Food Chem. 2025. PMID: 39332359

10

Comparative analysis of graded blends of palm kernel oil, palm kernel stearin and palm stearin.

Liu C, Meng Z, Chai X, Liang X, Piatko M, Campbell S, Liu Y. Liu C, et al. Among authors: meng z. Food Chem. 2019 Jul 15;286:636-643. doi: 10.1016/j.foodchem.2019.02.067. Epub 2019 Feb 22. Food Chem. 2019. PMID: 30827657

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