Guosen Yan

Beijing, 100193, China

Last Updated: 09/26/2026

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Found 10 publications

Effects of Different Polysorbates (Tween) on Recombined Whipped Cream: Interfacial Properties, Stability, and Aeration Properties.

Effects of Different Polysorbates (Tween) on Recombined Whipped Cream: Interfacial Properties, Stability, and Aeration Properties.

Journal: Foods (Basel, Switzerland)

Published: April 18, 2026

From interfacial properties to product performance: Governing storage stability and aeration behavior in high-fat dairy emulsions.

From interfacial properties to product performance: Governing storage stability and aeration behavior in high-fat dairy emulsions.

Journal: Advances in colloid and interface science

Published: April 15, 2026

Temperature-induced destabilization mechanisms of whipping cream: emulsion properties, aeration behavior, and flavor deterioration.

Temperature-induced destabilization mechanisms of whipping cream: emulsion properties, aeration behavior, and flavor deterioration.

Journal: Food research international (Ottawa, Ont.)

Published: March 04, 2026

Effect of phospholipid-protein interfacial interactions on the aeration emulsion quality during reconstitution of fat globule membranes: Interfacial behavior, thermodynamic properties, stability and whipping properties.

Effect of phospholipid-protein interfacial interactions on the aeration emulsion quality during reconstitution of fat globule membranes: Interfacial behavior, thermodynamic properties, stability and whipping properties.

Journal: Food chemistry: X

Published: November 28, 2024

Oil-water interfacial behaviour of different caseins and stability of emulsions: Effect of micelle content and caseins concentrations.

Oil-water interfacial behaviour of different caseins and stability of emulsions: Effect of micelle content and caseins concentrations.

Journal: Food chemistry: X

Published: March 15, 2024

Multiscale approach to the characterization of the interfacial properties of micellar casein and whey protein blends and their effects on recombined dairy creams.

Multiscale approach to the characterization of the interfacial properties of micellar casein and whey protein blends and their effects on recombined dairy creams.

Journal: Food research international (Ottawa, Ont.)

Published: January 24, 2024

Dry fractionation efficiency of milk fats from different sources and the characteristics of their fractions in chemical composition, thermal property, and crystal morphology.

Dry fractionation efficiency of milk fats from different sources and the characteristics of their fractions in chemical composition, thermal property, and crystal morphology.

Journal: Food chemistry: X

Published: December 04, 2023

Effects of pH and Ionic Strength in Calcium on the Stability and Aeration Characteristics of Dairy Emulsion.

Effects of pH and Ionic Strength in Calcium on the Stability and Aeration Characteristics of Dairy Emulsion.

Journal: Foods (Basel, Switzerland)

Published: March 28, 2023

Effect of Different Polymerization Degrees and Fatty Acids of Polyglycerol Esters on the Physical Properties and Whippability of Recombined Dairy Cream.

Effect of Different Polymerization Degrees and Fatty Acids of Polyglycerol Esters on the Physical Properties and Whippability of Recombined Dairy Cream.

Journal: Foods (Basel, Switzerland)

Published: November 22, 2022

Thickening mechanism of recombined dairy cream stored at 4 °C: Changes in the composition and structure of milk protein under different sterilization intensities.

Thickening mechanism of recombined dairy cream stored at 4 °C: Changes in the composition and structure of milk protein under different sterilization intensities.

Journal: International journal of biological macromolecules

Published: September 25, 2022

Showing 1-10 of 10

Last Updated: 09/26/2026