1. Beeswax and carnauba wax modulate the crystallization behavior of palm kernel stearin. (November 2019) Authors: Liu, Chunhuan; Zheng, Zhaojun; Meng, Zong; Chai, Xiuhang; Cao, Chen; Liu, Yuanfa Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 115(2019) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Beeswax crystals form a network structure in highly unsaturated oils and O/W emulsions under supersaturation and cool temperature conditions. (15th July 2022) Authors: Han, Wanjun; Chai, Xiuhang; Zaaboul, Farah; Tan, Chin-Ping; Sun, Yanwen; Liu, Chunhuan; Liu, Yuanfa Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 164(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Comparation of micro-viscosity of liquid oil in different colloidal fat crystal networks using molecular rotors. (1st July 2020) Authors: Chai, Xiuhang; Meng, Zong; Liu, Yuanfa Journal: Food chemistry Issue: Volume 317(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Comparative analysis of graded blends of palm kernel oil, palm kernel stearin and palm stearin. (15th July 2019) Authors: Liu, Chunhuan; Meng, Zong; Chai, Xiuhang; Liang, Xinyu; Piatko, Michael; Campbell, Shawn; Liu, Yuanfa Journal: Food chemistry Issue: Volume 286(2019) Page Start: 636 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Crystal network structure and stability of beeswax-based oleogels with different polyunsaturated fatty acid oils. (1st July 2022) Authors: Han, Wanjun; Chai, Xiuhang; Liu, Yuanfa; Xu, Yongjiang; Tan, Chin-Ping Journal: Food chemistry Issue: Volume 381(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Crystallization behavior and nano-micro structure of lauric acid-rich fats with and without indigenous diglycerides. (15th December 2021) Authors: Chai, Xiuhang; Meng, Zong; Liu, Yuanfa Journal: Food chemistry Issue: Volume 365(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Effects of triolein dilution on the structural and mechanical properties of lauric acid-rich fat. (October 2021) Authors: Chai, Xiuhang; Meng, Zong; Liu, Yuanfa Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 150(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Free fatty acids increase gossypol losses in soybean oil during heating. Issue 4 (16th September 2015) Authors: Chai, Xiuhang; Bi, Yanlan; Sun, Shangde Journal: European journal of lipid science and technology Issue: Volume 118:Issue 4(2016) Page Start: 584 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Gelation behavior and crystal network of natural waxes and corresponding binary blends in high‐oleic sunflower oil. Issue 9 (13th August 2021) Authors: Shi, Yifei; Liu, Chunhuan; Zheng, Zhaojun; Chai, Xiuhang; Han, Wanjun; Liu, Yuanfa Journal: Journal of food science Issue: Volume 86:Issue 9(2021) Page Start: 3987 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Non-triglyceride components modulate the fat crystal network of palm kernel oil and coconut oil. (March 2018) Authors: Chai, Xiuhang; Meng, Zong; Jiang, Jiang; Cao, Peirang; Liang, Xinyu; Piatko, Michael; Campbell, Shawn; Lo, Seong Koon; Liu, Yuanfa Journal: Food research international Issue: Volume 105(2018) Page Start: 423 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗