Chunhuan Liu

机构：Qingdao National Laboratory for Marine Science and Technology, Ocean University of China

发表论文 35 篇 · 总被引 750 次 · h-index 17

代表论文

• Development of low-oil emulsion gel by solidifying oil droplets: Roles of internal beeswax concentration (2020 · Food Chemistry · 被引 63)
• Gelation behavior and crystal network of natural waxes and corresponding binary blends in high‐oleic sunflower oil (2021 · Journal of Food Science · 被引 57)
• Development and characterization of ultrastable emulsion gels based on synergistic interactions of xanthan and sodium stearoyl lactylate (2022 · Food Chemistry · 被引 48)
• Exploration of the natural waxes-tuned crystallization behavior, droplet shape and rheology properties of O/W emulsions (2020 · Journal of Colloid and Interface Science · 被引 44)
• A comparative study between freeze-dried and spray-dried goat milk on lipid profiling and digestibility (2022 · Food Chemistry · 被引 27)
• Improved stability and skin penetration through glycethosomes loaded with glycyrrhetinic acid (2022 · International Journal of Cosmetic Science · 被引 26)