Edible mayonnaise-like Pickering emulsion stabilized by pea protein isolate microgels: Effect of food ingredients in commercial mayonnaise recipe
2021 · Food Chemistry · 112 citations
https://doi.org/10.1016/j.foodchem.2021.131866
H
Hongzhi Liu
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Hongzhi Liu is an academic researcher from Beijing Technology and Business University. The author has contributed to research in topics: Adsorption and Cooling Systems & Phase Change Materials Research & Refrigeration and Air Conditioning Technologies. The author has an h-index of 18, co-authored 69 publications.
ORCID: 0000-0002-2992-881XPapers by this author
worksV2G optimized power control strategy based on time-of-use electricity price and comprehensive load cost
2023 · Energy Reports · 31 citations
https://doi.org/10.1016/j.egyr.2023.08.017
Review on the processing characteristics of cereals and oilseeds and their processing suitability evaluation technology
2017 · Journal of Integrative Agriculture · 27 citations
https://doi.org/10.1016/s2095-3119(17)61799-4
Performance enhancement of composite salt hydrate-based thermochemical energy storage unit
2024 · Energy Sources Part A Recovery Utilization and Environmental Effects · 1 citations
https://doi.org/10.1080/15567036.2024.2343001
Synthesis of form-stabilized Al/Al2O3 composite phase change materials for high-temperature thermal energy storage
2025 · Journal of Alloys and Compounds · 1 citations
https://doi.org/10.1016/j.jallcom.2025.180548
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