Author Page for Wanjun Han

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Effect of Different Chain Lengths of Monoglyceride on the O/W Interfacial Properties with High-Melting and Low-Melting Crystals in Low-Fat Aerated Emulsion

Number of pages: 27 Posted: 19 Jan 2023

Wanjun Han, Xiuhang Chai, Farah Zaaboul, Yanwen Sun, Chin Ping Tan and Yuanfa Liu

Jiangnan University, Jiangnan University, Jiangnan University, Jiangnan University, Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia and Jiangnan University

Downloads 30 (1,044,478)

Abstract:

Synergistic Effect of Hydrophilic Polyglycerol Fatty Acid Esters And Protein on the Stability of Interfacial Membrane in Low-Fat Aerated Emulsions with Different Homogenization Conditions

Number of pages: 32 Posted: 12 Jul 2023

Wanjun Han, Xiuhang Chai, Yanwen Sun, Chin Ping Tan and Yuanfa Liu

Jiangnan University, Jiangnan University, Jiangnan University, Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia and Jiangnan University

Downloads 14 (1,270,584)

Abstract:

Synergistic Interaction between Hydrophilic Polyglycerol Fatty Acid Esters and Sucrose Esters Regulates Fat Crystallization at the Water/Oil Interface in Highly Unsaturated Whipped Emulsions

Number of pages: 41 Posted: 02 Nov 2024

Wanjun Han, Yiqiu Deng, Yiting Lin, Qiuling Huangfu, Yanwen Sun, Xiuhang Chai, Chin-Ping Tan and Yuanfa Liu

Jiangnan University, Jiangnan University, Jiangnan University, Jiangnan University, Jiangnan University, Jiangnan University, Universiti Putra Malaysia and Jiangnan University

Downloads 13 (1,249,364)

Wanjun Han

Jiangnan University

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Scholarly Papers (3)

Effect of Different Chain Lengths of Monoglyceride on the O/W Interfacial Properties with High-Melting and Low-Melting Crystals in Low-Fat Aerated Emulsion

Abstract:

Synergistic Effect of Hydrophilic Polyglycerol Fatty Acid Esters And Protein on the Stability of Interfacial Membrane in Low-Fat Aerated Emulsions with Different Homogenization Conditions

Abstract:

Synergistic Interaction between Hydrophilic Polyglycerol Fatty Acid Esters and Sucrose Esters Regulates Fat Crystallization at the Water/Oil Interface in Highly Unsaturated Whipped Emulsions

Abstract: