| Comparative analysis of graded blends of palm kernel oil, palm kernel stearin and palm stearin C Liu, Z Meng, X Chai, X Liang, M Piatko, S Campbell, Y Liu Food chemistry 286, 636-643, 2019 | 41 | 2019 |
| Beeswax and carnauba wax modulate the crystallization behavior of palm kernel stearin C Liu, Z Zheng, Z Meng, X Chai, C Cao, Y Liu Lwt 115, 108446, 2019 | 32 | 2019 |
| Development of low-oil emulsion gel by solidifying oil droplets: Roles of internal beeswax concentration C Liu, Z Zheng, Y Shi, Y Zhang, Y Liu Food Chemistry 345, 128811, 2021 | 30 | 2021 |
| Visualized phase behavior of binary blends of coconut oil and palm stearin C Liu, Z Meng, P Cao, J Jiang, X Liang, M Piatko, S Campbell, SK Lo, ... Food chemistry 266, 66-72, 2018 | 27 | 2018 |
| Lipid profiling and microstructure characteristics of goat milk fat from different stages of lactation Y Zhang, Z Zheng, C Liu, Y Liu Journal of agricultural and food chemistry 68 (27), 7204-7213, 2020 | 26 | 2020 |
| Effects of wax concentration and carbon chain length on the structural modification of fat crystals C Liu, Z Zheng, F Zaaboul, C Cao, X Huang, Y Liu Food & function 10 (9), 5413-5425, 2019 | 26 | 2019 |
| Gelation behavior and crystal network of natural waxes and corresponding binary blends in high‐oleic sunflower oil Y Shi, C Liu, Z Zheng, X Chai, W Han, Y Liu Journal of Food Science 86 (9), 3987-4000, 2021 | 20 | 2021 |
| Identification and quantification of synergetic antioxidants and their application in sunflower oil K Wang, Z Zheng, C Liu, Y Wang, J Li, Y Liu LWT 118, 108726, 2020 | 20 | 2020 |
| A comparative study between freeze-dried and spray-dried goat milk on lipid profiling and digestibility Y Zhang, Z Zheng, C Liu, C Tan, K Xie, Y Liu Food Chemistry 387, 132844, 2022 | 17 | 2022 |
| Exploration of the natural waxes-tuned crystallization behavior, droplet shape and rheology properties of O/W emulsions C Liu, Z Zheng, C Xi, Y Liu Journal of Colloid and Interface Science 587, 417-428, 2021 | 16 | 2021 |
| The partial coalescence behavior of oil-in-water emulsions: Comparison between refrigerated and room temperature storage C Liu, Z Zheng, C Cao, Y Liu Food chemistry 300, 125219, 2019 | 14 | 2019 |
| Investigating the calcium binding characteristics of black bean protein hydrolysate M Wang, Z Zheng, C Liu, H Sun, Y Liu Food & function 11 (10), 8724-8734, 2020 | 13 | 2020 |
| Development and characterization of ultrastable emulsion gels based on synergistic interactions of xanthan and sodium stearoyl lactylate C Liu, Y Li, R Liang, H Sun, L Wu, C Yang, Y Liu Food Chemistry 400, 133957, 2023 | 11 | 2023 |
| Improved stability and skin penetration through glycethosomes loaded with glycyrrhetinic acid YQ Zhang, R Liang, C Liu, C Yang International Journal of Cosmetic Science 44 (2), 249-261, 2022 | 11 | 2022 |
| L-ascorbyl palmitate modify the crystallization behavior of palm oil: Mechanism and application X Meng, C Liu, C Cao, Z Zheng, Q Su, Y Liu LWT 122, 108999, 2020 | 11 | 2020 |
| Structural and mechanical behavior of colloidal fat crystal networks of fully hydrogenated lauric acid-rich fats and rapeseed oils mixtures X Chai, Z Meng, C Liu, Y Liu Food chemistry 288, 108-116, 2019 | 11 | 2019 |
| Beeswax crystals form a network structure in highly unsaturated oils and O/W emulsions under supersaturation and cool temperature conditions W Han, X Chai, F Zaaboul, CP Tan, Y Sun, C Liu, Y Liu Lwt 164, 113594, 2022 | 9 | 2022 |
| Effects of natural waxes on the interfacial behavior, structural properties and foam stabilization of aerated emulsions C Liu, Z Zheng, Y Liu Food & Function 13 (17), 8860-8870, 2022 | 7 | 2022 |
| Exploration of stabilization mechanism of polyol-in-oil-in-water quercetin-loaded Pickering double emulsions R Liang, J Yang, C Liu, C Yang Colloids and Surfaces A: Physicochemical and Engineering Aspects 646, 128820, 2022 | 2 | 2022 |
| Controllable fabrication of alginate-based floating beads with core-shell architecture C Liu, Y Shi, Y Liu, Y Liu, C Yang, H Chen, C Yang, R Liang Food Hydrocolloids, 109869, 2024 | 1 | 2024 |
