Liebing Zhang

Beijing, 100083, China

Last Updated: 09/26/2026

Save publications for later

Sign Up

Not sure about your diagnosis?

Check Your Symptoms

Found 24 publications

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 Direct Steam Injection and Instantaneous Ultra-High-Temperature (DSI-IUHT) Sterilization on the Physicochemical Quality and Volatile Flavor Components of Milk.

Effect of Direct Steam Injection and Instantaneous Ultra-High-Temperature (DSI-IUHT) Sterilization on the Physicochemical Quality and Volatile Flavor Components of Milk.

Journal: Molecules (Basel, Switzerland)

Published: March 01, 2023

Beef tallow/lard blends in O/W emulsions: Characterization of fat crystals, partial coalescence, rheology, and aeration performance.

Beef tallow/lard blends in O/W emulsions: Characterization of fat crystals, partial coalescence, rheology, and aeration performance.

Journal: Food research international (Ottawa, Ont.)

Published: February 13, 2023

Ferulic acid supplementation alleviates hyperuricemia in high-fructose/fat diet-fed rats via promoting uric acid excretion and mediating the gut microbiota.

Ferulic acid supplementation alleviates hyperuricemia in high-fructose/fat diet-fed rats via promoting uric acid excretion and mediating the gut microbiota.

Journal: Food & function

Published: February 01, 2023

Crystal networks, partial coalescence, and rheological properties of milk fat fraction model systems.

Crystal networks, partial coalescence, and rheological properties of milk fat fraction model systems.

Journal: Journal of dairy science

Published: December 25, 2022

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

A Review of the Effects of Puerarin on Glucose and Lipid Metabolism in Metabolic Syndrome: Mechanisms and Opportunities.

A Review of the Effects of Puerarin on Glucose and Lipid Metabolism in Metabolic Syndrome: Mechanisms and Opportunities.

Journal: Foods (Basel, Switzerland)

Published: October 05, 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 1-12 of 24

Last Updated: 09/26/2026