Bei-wei Zhu

Dalian, China

Last Updated: 09/26/2026

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Found 93 publications

Oral Delivery Systems for Food-Derived Bioactive Peptides: Enhancing Stability, Bioavailability, and Health Benefits.

Oral Delivery Systems for Food-Derived Bioactive Peptides: Enhancing Stability, Bioavailability, and Health Benefits.

Journal: Advanced science (Weinheim, Baden-Wurttemberg, Germany)

Published: April 30, 2026

Enzyme- and ion-induced high internal phase emulsion gels based on soy protein isolate, chitosan, and alginate as fat analogues: Tunable texture and controlled flavor release.

Enzyme- and ion-induced high internal phase emulsion gels based on soy protein isolate, chitosan, and alginate as fat analogues: Tunable texture and controlled flavor release.

Journal: International journal of biological macromolecules

Published: February 28, 2026

Composite beeswax-glycerol monolaurate oleogelation enhances encapsulation efficiency and oxidative stability of microencapsulated Antarctic krill oil.

Composite beeswax-glycerol monolaurate oleogelation enhances encapsulation efficiency and oxidative stability of microencapsulated Antarctic krill oil.

Journal: Food research international (Ottawa, Ont.)

Published: February 27, 2026

Enhancing stability of reverse micelle-structured Antarctic krill oil via dehydration, demetallization, deoxygenation, and polarity-matched antioxidants.

Enhancing stability of reverse micelle-structured Antarctic krill oil via dehydration, demetallization, deoxygenation, and polarity-matched antioxidants.

Journal: Food chemistry

Published: January 23, 2026

Ultrasonic-vacuum combined effects on Antarctic krill oil oxidation stability: Potential mechanisms of oxygen reduction and influence on reverse micelle.

Ultrasonic-vacuum combined effects on Antarctic krill oil oxidation stability: Potential mechanisms of oxygen reduction and influence on reverse micelle.

Journal: Food chemistry

Published: September 25, 2025

Study on browning mechanism of Antarctic krill meal during storage: based on the model system approach.

Study on browning mechanism of Antarctic krill meal during storage: based on the model system approach.

Journal: Food chemistry

Published: July 23, 2025

Texture and flavor switchable emulsion gels for replaced fat with improved mouthfeel and aromatic characteristics.

Texture and flavor switchable emulsion gels for replaced fat with improved mouthfeel and aromatic characteristics.

Journal: Food chemistry

Published: April 12, 2025

Advancing plant-based fat substitutes: structural, flavor, and color strategies for 3D/4D printing applications.

Advancing plant-based fat substitutes: structural, flavor, and color strategies for 3D/4D printing applications.

Journal: Food chemistry

Published: March 04, 2025

Mechanism of salt effect on flavor formation in Lactiplantibacillus plantarum fermented tilapia: integrated multiple intelligent sensory and flavor omics analyses.

Mechanism of salt effect on flavor formation in Lactiplantibacillus plantarum fermented tilapia: integrated multiple intelligent sensory and flavor omics analyses.

Journal: Food & function

Published: February 25, 2025

Revealing the oxidation mechanism of Antarctic krill oil induced by metal ion: Focusing on the influence of reverse micelles.

Revealing the oxidation mechanism of Antarctic krill oil induced by metal ion: Focusing on the influence of reverse micelles.

Journal: Food chemistry

Published: January 07, 2025

Post-acid modification-enhanced gelation of casein-tamarind seed polysaccharide-based medium internal phase emulsion and its application in 3D printing.

Post-acid modification-enhanced gelation of casein-tamarind seed polysaccharide-based medium internal phase emulsion and its application in 3D printing.

Journal: International journal of biological macromolecules

Published: November 07, 2024

Comparison of three extraction methods, DMU-SPME, SAFE, and SDE, for the analysis of flavor compounds in soy sauce.

Comparison of three extraction methods, DMU-SPME, SAFE, and SDE, for the analysis of flavor compounds in soy sauce.

Journal: Journal of chromatography. B, Analytical technologies in the biomedical and life sciences

Published: October 09, 2024

Showing 1-12 of 93

Last Updated: 09/26/2026