Di Zeng

机构：Ningbo University, Ningbo Institute of Industrial Technology, Guangdong Ocean University, South China University of Technology · ORCID：0009-0009-7275-9052

发表论文 49 篇 · 总被引 1082 次 · h-index 18

代表论文

• Whipping properties and stability of whipping cream: The impact of fatty acid composition and crystallization properties (2021 · Food Chemistry · 被引 89)
• The effect of sucrose esters S1570 on partial coalescence and whipping properties (2021 · Food Hydrocolloids · 被引 59)
• Effect of sucrose ester S370 on interfacial layers and fat crystals network of whipped cream (2020 · Food Hydrocolloids · 被引 49)
• 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 Glucose and Corn Syrup on the Physical Characteristics and Whipping Properties of Vegetable-Fat Based Whipped Creams (2022 · Foods · 被引 29)
• Maresin-2 alleviates allergic airway inflammation in mice by inhibiting the activation of NLRP3 inflammasome, Th2 type immune response and oxidative stress (2022 · Molecular Immunology · 被引 21)