Ruoning Zhang
Beijing, China
Last Updated: 09/26/2026
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Found 11 publications
Enhancing the oral disintegration of milk protein puffs for dysphagia via calcium chelators.
Journal: Food research international (Ottawa, Ont.)
Published: December 25, 2025
Roles of saliva on the rheology and lubrication properties of phytosterol-stabilized water-in-oil high internal phase emulsions.
Journal: Food chemistry
Published: October 11, 2025
Interface and Bulk Phase Engineering in Water-in-Oil High Internal Phase Emulsion: A Clean-Label Strategy for Stabilization and Application.
Journal: Comprehensive reviews in food science and food safety
Published: May 04, 2025
Interfacial adsorption and lubrication dynamics of β-lactoglobulin and MCT on the mucin layer.
Journal: Journal of colloid and interface science
Published: January 20, 2025
Different interfaces for stabilizing liquid-liquid, liquid-gel and gel-gel emulsions: Design, comparison, and challenges.
Journal: Food research international (Ottawa, Ont.)
Published: January 08, 2024
Stabilization of oil-in-water high internal phase emulsions with octenyl succinic acid starch and beeswax oleogel.
Journal: International journal of biological macromolecules
Published: August 31, 2023
Effect of simulated saliva on rheological and tribological properties of oleogel-in-water HIPEs during oral processing.
Journal: Journal of colloid and interface science
Published: May 08, 2023
Enhanced freeze-thawing stability of water-in-oil Pickering emulsions stabilized by ethylcellulose nanoparticles and oleogels.
Journal: Carbohydrate polymers
Published: December 29, 2022
Rheology and Tribology of Ethylcellulose-Based Oleogels and W/O Emulsions as Fat Substitutes: Role of Glycerol Monostearate.
Journal: Foods (Basel, Switzerland)
Published: July 14, 2022
Showing 1-11 of 11
Last Updated: 09/26/2026