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Feng Xiao

Dalian Polytechnic University

Dalian

China

  • Dalian Polytechnic University

SCHOLARLY PAPERS

3

DOWNLOADS

100

TOTAL CITATIONS

0

Scholarly Papers (3)

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1.

Universal Strategy for Regulating Protein-Based High Internal Phase Emulsions as 3d Printing Materials

Number of pages: 43 Posted: 12 May 2023
Feng Xiao, Sijie Hu, Jinyu Li, Jinfeng Pan, Xiuping Dong, Ming Du and Xianbing Xu
Dalian Polytechnic University, Dalian Polytechnic University, Dalian Polytechnic University, Dalian Polytechnic University, Dalian Polytechnic University, Dalian Polytechnic University and Dalian Polytechnic University
Downloads 49 (1,097,529)

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3D Printing, protein, High internal phase emulsions, Post-acid modification, Rheological feature

2.

Synergistic Effect of Residual Sugar on Freeze-Thaw Stability of High Internal Phase Emulsions Using Glycosylated Cod Protein as Interface Stabilizer

Number of pages: 34 Posted: 20 Apr 2023
Sijie Hu, Feng Xiao, Ming Du, Jinfeng Pan, Liang Song, Chao Wu, Beiwei Zhu and Xianbing Xu
Dalian Polytechnic University, Dalian Polytechnic University, Dalian Polytechnic University, Dalian Polytechnic University, Dalian Polytechnic University - Department of Food Science and Technology, Dalian Polytechnic University, Dalian Polytechnic University and Dalian Polytechnic University
Downloads 26 (1,372,601)

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high internal phase emulsion, free-thaw stability, synergistic effect, ice crystal, differential scanning calorimetry

3.

The Freeze-Thaw Stability of Flavor High Internal Phase Emulsion and its Application to Flavor Preservation and 3d Printing

Number of pages: 34 Posted: 03 May 2023
Sijie Hu, Feng Xiao, Ming Du, Jinfeng Pan, Liang Song, Chao Wu, Beiwei Zhu and Xianbing Xu
Dalian Polytechnic University, Dalian Polytechnic University, Dalian Polytechnic University, Dalian Polytechnic University, Dalian Polytechnic University - Department of Food Science and Technology, Dalian Polytechnic University, Dalian Polytechnic University and Dalian Polytechnic University
Downloads 25 (1,385,945)

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high internal phase emulsion, freeze-thaw stability, flavor substance preservation, 3D printing