Tongxun Liu

机构：Beijing Institute of Petrochemical Technology, South China University of Technology

发表论文 108 篇 · 总被引 3340 次 · h-index 33

代表论文

• Physicochemical and emulsification properties of okara-derived soluble dietary fiber modified by steam explosion (2024 · Food Hydrocolloids · 被引 45)
• Effect of hydrophobic sucrose esters with different fat acid composition and esterification degree on whipped cream properties (2023 · Food Hydrocolloids · 被引 44)
• Effects of apple fiber on the physicochemical properties and baking quality of frozen dough during frozen storage (2023 · Food Chemistry · 被引 38)
• Effects of heat treatment at different moisture of mung bean flour on the structural, gelation and in vitro digestive properties of starch (2024 · Food Chemistry · 被引 34)
• Effect of stearic and oleic acid-based lipophilic emulsifiers on the crystallization of the fat blend and the stability of whipped cream (2023 · Food Chemistry · 被引 29)
• The quality of whipped cream: Effect of polyglycerol ester on the crystallization of fat blend and the properties of interface (2023 · Food Hydrocolloids · 被引 25)