Research graph
References from Crystallization induced dual networks regulate nonlinear rheology and 3D printability of CNC capillary oleogels. Local targets link to admitted publications; unresolved targets remain external evidence.
A sight of self-assembly mechanism in fish oil oleogels: Phase transition, crystal structure and non-covalent interaction
10.1016/j.foodchem.2023.137323 · 2024 · External reference
Apple polysaccharide-based oleogels via capillary bridging: Control of microstructure and properties through particle-water synergism
10.1016/j.foodhyd.2025.112404 · 2026 · External reference
On the rheology of pendular gels and morphological developments in paste-like ternary systems based on capillary attraction
10.1039/c4sm02053g · 2015 · External reference
Comparison of sequence of physical processes (SPP) and fourier transform coupled with chebyshev polynomials (FTC) methods to interpret large amplitude oscillatory shear (LAOS) response of viscoelastic doughs and viscous pectin solution
10.1016/j.foodhyd.2022.107558 · 2022 · External reference
Rheological fingerprinting of gastropod pedal mucus and synthetic complex fluids for biomimicking adhesive locomotion
10.1039/b615546d · 2007 · External reference
New measures for characterizing nonlinear viscoelasticity in large amplitude oscillatory shear
10.1122/1.2970095 · 2008 · External reference
Large amplitude oscillatory shear of pseudoplastic and elastoviscoplastic materials
10.1007/s00397-009-0403-7 · 2010 · External reference
A weak gel model for foods
10.1007/s003970000139 · 2001 · External reference
Extrusion bioprinting from a fluid mechanics perspective
10.36922/ijb.3973 · 2024 · External reference
Oleogels/emulsion gels as novel saturated fat replacers in meat products: A review
10.1016/j.foodhyd.2022.108313 · 2023 · External reference
Enhancement of rheological properties and 3D printability of β-conglycinin-stabilized high internal phase emulsions by rutin via improved interfacial network rearrangement: Based on interfacial formation and the sequence of physical processes
10.1016/j.foodhyd.2025.112145 · 2026 · External reference
Capillary force-driven formation of native starch granule oleogels for 3D printing
10.1016/j.foodhyd.2023.109725 · 2024 · External reference
Insights into the structure modulation and lubrication behavior of phase change capillary oleogels during oral processing
10.1016/j.foodhyd.2025.111210 · 2025 · External reference
Magnetic modified cellulose nanocrystals fabricated using ultrasound-coprecipitation: Characterization and application as Pickering emulsion stabilizers
10.1016/j.lwt.2021.111680 · 2021 · External reference
Oxidative and physical stability of vegetable oil oleogels with a binary mixture of beeswax and candelilla wax
10.1002/aocs.12965 · 2025 · External reference
Elucidating the effect of chitosan microgel characteristics on the large amplitude oscillatory shear (LAOS) behavior of their stabilized high internal phase emulsions using the sequence of physical processes (SPP) approach and comparison with mayonnaise
10.1016/j.ijbiomac.2025.139650 · 2025 · External reference
Rheology and 3D printing characteristics of heat-inducible pea protein-carrageenan-glycyrrhizic acid emulsions as edible inks
10.1016/j.foodhyd.2023.109347 · 2024 · External reference
Pea starch-based oleogels based on capillary water crosslinking: Physicochemical properties and 3D printing performance
10.1016/j.foodhyd.2024.110161 · 2024 · External reference
Synergistic enhancement of 3D printing performance in soybean protein isolate gel inks by lonic/nonionic polysaccharides: A network rearrangement mechanism revealed by rheology and the sequence of physical processes analysis
10.1016/j.foodhyd.2025.111352 · 2025 · External reference
Enhancement effect of cellulose nanocrystal on the rheological properties and 3D printing performance of pea protein isolate-based hydrogels
10.1016/j.foodhyd.2025.111477 · 2025 · External reference
Cellulose nanocrystals produced using recyclable sulfuric acid as hydrolysis media and their wetting molecular dynamics simulation
10.1016/j.ijbiomac.2021.06.094 · 2021 · External reference
Nanocellulose: A promising green treasure from food wastes to available food materials
10.1080/10408398.2020.1832440 · 2022 · External reference
Viscoelastic properties of poly (vinyl alcohol) hydrogels with cellulose nanocrystals fabricated through sodium chloride addition: Rheological evidence of double network formation
10.1016/j.colsurfa.2020.125577 · 2021 · External reference
Liquid metal direct write and 3D printing: A review
10.1002/admt.202000070 · 2020 · External reference
Fabrication of beeswax/plant sterol ester-gelatin/whey protein isolate bigels with dual gelation effects as substitutes for traditional solid fats
10.1016/j.foodhyd.2024.110458 · 2024 · External reference
The transient behavior of soft glassy materials far from equilibrium
10.1122/1.5024701 · 2018 · External reference
Rheological manifestation of microstructural change of colloidal gel under oscillatory shear flow
10.1063/5.0006792 · 2020 · External reference
Single-component cellulose acetate sulfate hydrogels for direct ink writing 3D printing
10.1021/acs.biomac.4c00578 · 2024 · External reference
Functional evaluation of wax-based oleogels as solid fat replacers for designing low saturated fat plant-based meat analogues
10.1038/s41538-026-00713-x · 2026 · External reference
Regulation of rheological properties of soy protein isolate-beeswax based bigel inks for high-precision 3D printing
10.1016/j.foodhyd.2024.110052 · 2024 · External reference
In search of physical meaning: Defining transient parameters for nonlinear viscoelasticity
10.1007/s00397-017-1008-1 · 2017 · External reference
A sequence of physical processes determined and quantified in LAOS: Application to a yield stress fluid
10.1122/1.3544591 · 2011 · External reference
Structuring of cold pressed oils: Evaluation of the physicochemical characteristics and microstructure of white beeswax oleogels
10.3390/gels9030216 · 2023 · External reference
Construction of 3D printed reduced-fat meat analogue by emulsion gels. Part I: Flow behavior, thixotropic feature, and network structure of soy protein-based inks
10.1016/j.foodhyd.2021.106967 · 2021 · External reference
Depletion flocculation of high internal phase Pickering emulsion inks: A colloidal engineering approach to develop 3D printed porous scaffolds with tunable bioactive delivery
10.1021/acsami.4c11035 · 2024 · External reference
A hybrid approach to oil structuring - combining wax oleogels and capillary suspensions
10.1039/d3sm01619f · 2024 · External reference
Chia seed oil-candelilla wax oleogels structural features and viscoelasticity are enhanced by annealing
10.1016/j.lwt.2021.112433 · 2022 · External reference
Facile formation of capillary whey protein oleogels with tunable mechanical and aesthetic properties and their applications as margarine alternatives
10.1016/j.foodhyd.2024.110073 · 2024 · External reference
Improvement of gelation properties of soy protein isolate emulsion induced by calcium cooperated with magnesium
10.1016/j.jfoodeng.2018.09.025 · 2019 · External reference
3D printing of high internal phase emulsions stabilized by OSA modified potato starch: Effect of citrus fiber addition
10.1016/j.foodhyd.2025.111114 · 2025 · External reference
Cooling method impact on wax oleogel properties and oxidative stability: A comparative study between controlled conduction and convection cooling mechanism
10.1016/j.jfoodeng.2025.112570 · 2025 · External reference
Isotropic gels of cellulose nanocrystals grafted with dialkyl groups: Influence of surface group topology from nonlinear oscillatory shear
10.1021/acs.langmuir.3c00210 · 2023 · External reference
Advances in bigel inks for food 3D printing: A review on structure, application, and future prospects
10.1002/fob2.70010 · 2025 · External reference
Development and performance optimization of capillary bridge-driven oleogels using cellulose nanocrystals
10.1016/j.foodhyd.2025.111506 · 2025 · External reference
3D printing of cellulose nanocrystal-based Pickering foams for removing microplastics
10.1016/j.seppur.2024.126642 · 2024 · External reference
Development and characterisation of a novel bigel based on pea protein hydrogel and rice bran wax oleogel: Enhancement of rheological properties and freeze-thaw stability
2024 · External reference
Understanding the enhancement effect of emulsion stability and gelling properties of myofibrillar protein emulsions stabilized with κ-carrageenan: Perspective on rheological behaviors and intermolecular forces
10.1016/j.foodhyd.2025.111870 · 2026 · External reference
Highly efficient authentication of edible oils by FTIR spectroscopy coupled with chemometrics
10.1016/j.foodchem.2022.132661 · 2022 · External reference
Dynamics of nanocomposite hydrogel alignment during 3D printing to develop tissue engineering technology
10.1021/acs.biomac.3c00522 · 2023 · External reference
Bigels based on myofibrillar protein hydrogel and beeswax oleogel: Micromorphology, mechanical property, and rheological properties
10.1016/j.ijbiomac.2025.142962 · 2025 · External reference
Emulsion-template oleogels: Formation mechanisms, structural regulation, and potential as solid fat substitutes
10.1016/j.foodres.2026.118864 · 2026 · External reference
A review of 3D printing technologies for soft polymer materials
10.1002/adfm.202000187 · 2020 · External reference
Preparation of a bigel system based on k-carrageenan hydrogel and beeswax oleogel and the effect of starch on the bigel properties
10.1016/j.lwt.2024.116516 · 2024 · External reference
Construction of soybean oil bodies-xanthan gum composite oleogels by emulsion-templated method: Preparation, characterization, and stability analysis
10.1016/j.foodhyd.2023.109526 · 2024 · External reference
A review of 3D printing technologies for soft polymer materials
10.1002/adfm.202000187 · ExternalCitation · doi-reference
Liquid metal direct write and 3D printing: A review
10.1002/admt.202000070 · ExternalCitation · doi-reference
Oxidative and physical stability of vegetable oil oleogels with a binary mixture of beeswax and candelilla wax
10.1002/aocs.12965 · ExternalCitation · doi-reference
Advances in bigel inks for food 3D printing: A review on structure, application, and future prospects
10.1002/fob2.70010 · ExternalCitation · doi-reference
Large amplitude oscillatory shear of pseudoplastic and elastoviscoplastic materials
10.1007/s00397-009-0403-7 · ExternalCitation · doi-reference
In search of physical meaning: Defining transient parameters for nonlinear viscoelasticity
10.1007/s00397-017-1008-1 · ExternalCitation · doi-reference
A weak gel model for foods
10.1007/s003970000139 · ExternalCitation · doi-reference
Viscoelastic properties of poly (vinyl alcohol) hydrogels with cellulose nanocrystals fabricated through sodium chloride addition: Rheological evidence of double network formation
10.1016/j.colsurfa.2020.125577 · ExternalCitation · doi-reference
Highly efficient authentication of edible oils by FTIR spectroscopy coupled with chemometrics
10.1016/j.foodchem.2022.132661 · ExternalCitation · doi-reference
A sight of self-assembly mechanism in fish oil oleogels: Phase transition, crystal structure and non-covalent interaction
10.1016/j.foodchem.2023.137323 · ExternalCitation · doi-reference
Construction of 3D printed reduced-fat meat analogue by emulsion gels. Part I: Flow behavior, thixotropic feature, and network structure of soy protein-based inks
10.1016/j.foodhyd.2021.106967 · ExternalCitation · doi-reference
Comparison of sequence of physical processes (SPP) and fourier transform coupled with chebyshev polynomials (FTC) methods to interpret large amplitude oscillatory shear (LAOS) response of viscoelastic doughs and viscous pectin solution
10.1016/j.foodhyd.2022.107558 · ExternalCitation · doi-reference
Oleogels/emulsion gels as novel saturated fat replacers in meat products: A review
10.1016/j.foodhyd.2022.108313 · ExternalCitation · doi-reference
Rheology and 3D printing characteristics of heat-inducible pea protein-carrageenan-glycyrrhizic acid emulsions as edible inks
10.1016/j.foodhyd.2023.109347 · ExternalCitation · doi-reference
Construction of soybean oil bodies-xanthan gum composite oleogels by emulsion-templated method: Preparation, characterization, and stability analysis
10.1016/j.foodhyd.2023.109526 · ExternalCitation · doi-reference
Capillary force-driven formation of native starch granule oleogels for 3D printing
10.1016/j.foodhyd.2023.109725 · ExternalCitation · doi-reference
Regulation of rheological properties of soy protein isolate-beeswax based bigel inks for high-precision 3D printing
10.1016/j.foodhyd.2024.110052 · ExternalCitation · doi-reference
Facile formation of capillary whey protein oleogels with tunable mechanical and aesthetic properties and their applications as margarine alternatives
10.1016/j.foodhyd.2024.110073 · ExternalCitation · doi-reference
Pea starch-based oleogels based on capillary water crosslinking: Physicochemical properties and 3D printing performance
10.1016/j.foodhyd.2024.110161 · ExternalCitation · doi-reference
Fabrication of beeswax/plant sterol ester-gelatin/whey protein isolate bigels with dual gelation effects as substitutes for traditional solid fats
10.1016/j.foodhyd.2024.110458 · ExternalCitation · doi-reference
3D printing of high internal phase emulsions stabilized by OSA modified potato starch: Effect of citrus fiber addition
10.1016/j.foodhyd.2025.111114 · ExternalCitation · doi-reference
Insights into the structure modulation and lubrication behavior of phase change capillary oleogels during oral processing
10.1016/j.foodhyd.2025.111210 · ExternalCitation · doi-reference
Synergistic enhancement of 3D printing performance in soybean protein isolate gel inks by lonic/nonionic polysaccharides: A network rearrangement mechanism revealed by rheology and the sequence of physical processes analysis
10.1016/j.foodhyd.2025.111352 · ExternalCitation · doi-reference
Enhancement effect of cellulose nanocrystal on the rheological properties and 3D printing performance of pea protein isolate-based hydrogels
10.1016/j.foodhyd.2025.111477 · ExternalCitation · doi-reference
Development and performance optimization of capillary bridge-driven oleogels using cellulose nanocrystals
10.1016/j.foodhyd.2025.111506 · ExternalCitation · doi-reference
Understanding the enhancement effect of emulsion stability and gelling properties of myofibrillar protein emulsions stabilized with κ-carrageenan: Perspective on rheological behaviors and intermolecular forces
10.1016/j.foodhyd.2025.111870 · ExternalCitation · doi-reference
Enhancement of rheological properties and 3D printability of β-conglycinin-stabilized high internal phase emulsions by rutin via improved interfacial network rearrangement: Based on interfacial formation and the sequence of physical processes
10.1016/j.foodhyd.2025.112145 · ExternalCitation · doi-reference
Apple polysaccharide-based oleogels via capillary bridging: Control of microstructure and properties through particle-water synergism
10.1016/j.foodhyd.2025.112404 · ExternalCitation · doi-reference
Emulsion-template oleogels: Formation mechanisms, structural regulation, and potential as solid fat substitutes
10.1016/j.foodres.2026.118864 · ExternalCitation · doi-reference
Cellulose nanocrystals produced using recyclable sulfuric acid as hydrolysis media and their wetting molecular dynamics simulation
10.1016/j.ijbiomac.2021.06.094 · ExternalCitation · doi-reference
Elucidating the effect of chitosan microgel characteristics on the large amplitude oscillatory shear (LAOS) behavior of their stabilized high internal phase emulsions using the sequence of physical processes (SPP) approach and comparison with mayonnaise
10.1016/j.ijbiomac.2025.139650 · ExternalCitation · doi-reference
Bigels based on myofibrillar protein hydrogel and beeswax oleogel: Micromorphology, mechanical property, and rheological properties
10.1016/j.ijbiomac.2025.142962 · ExternalCitation · doi-reference
Improvement of gelation properties of soy protein isolate emulsion induced by calcium cooperated with magnesium
10.1016/j.jfoodeng.2018.09.025 · ExternalCitation · doi-reference
Cooling method impact on wax oleogel properties and oxidative stability: A comparative study between controlled conduction and convection cooling mechanism
10.1016/j.jfoodeng.2025.112570 · ExternalCitation · doi-reference
Magnetic modified cellulose nanocrystals fabricated using ultrasound-coprecipitation: Characterization and application as Pickering emulsion stabilizers
10.1016/j.lwt.2021.111680 · ExternalCitation · doi-reference
Chia seed oil-candelilla wax oleogels structural features and viscoelasticity are enhanced by annealing
10.1016/j.lwt.2021.112433 · ExternalCitation · doi-reference
Preparation of a bigel system based on k-carrageenan hydrogel and beeswax oleogel and the effect of starch on the bigel properties
10.1016/j.lwt.2024.116516 · ExternalCitation · doi-reference
3D printing of cellulose nanocrystal-based Pickering foams for removing microplastics
10.1016/j.seppur.2024.126642 · ExternalCitation · doi-reference
Dynamics of nanocomposite hydrogel alignment during 3D printing to develop tissue engineering technology
10.1021/acs.biomac.3c00522 · ExternalCitation · doi-reference
Single-component cellulose acetate sulfate hydrogels for direct ink writing 3D printing
10.1021/acs.biomac.4c00578 · ExternalCitation · doi-reference
Isotropic gels of cellulose nanocrystals grafted with dialkyl groups: Influence of surface group topology from nonlinear oscillatory shear
10.1021/acs.langmuir.3c00210 · ExternalCitation · doi-reference
Depletion flocculation of high internal phase Pickering emulsion inks: A colloidal engineering approach to develop 3D printed porous scaffolds with tunable bioactive delivery
10.1021/acsami.4c11035 · ExternalCitation · doi-reference
Functional evaluation of wax-based oleogels as solid fat replacers for designing low saturated fat plant-based meat analogues
10.1038/s41538-026-00713-x · ExternalCitation · doi-reference
Rheological fingerprinting of gastropod pedal mucus and synthetic complex fluids for biomimicking adhesive locomotion
10.1039/b615546d · ExternalCitation · doi-reference
On the rheology of pendular gels and morphological developments in paste-like ternary systems based on capillary attraction
10.1039/c4sm02053g · ExternalCitation · doi-reference
A hybrid approach to oil structuring - combining wax oleogels and capillary suspensions
10.1039/d3sm01619f · ExternalCitation · doi-reference
Rheological manifestation of microstructural change of colloidal gel under oscillatory shear flow
10.1063/5.0006792 · ExternalCitation · doi-reference
Nanocellulose: A promising green treasure from food wastes to available food materials
10.1080/10408398.2020.1832440 · ExternalCitation · doi-reference
New measures for characterizing nonlinear viscoelasticity in large amplitude oscillatory shear
10.1122/1.2970095 · ExternalCitation · doi-reference
A sequence of physical processes determined and quantified in LAOS: Application to a yield stress fluid
10.1122/1.3544591 · ExternalCitation · doi-reference
The transient behavior of soft glassy materials far from equilibrium
10.1122/1.5024701 · ExternalCitation · doi-reference
Structuring of cold pressed oils: Evaluation of the physicochemical characteristics and microstructure of white beeswax oleogels
10.3390/gels9030216 · ExternalCitation · doi-reference
Extrusion bioprinting from a fluid mechanics perspective
10.36922/ijb.3973 · ExternalCitation · doi-reference
