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Tongxun Liu

South China University of Technology

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Publication

Featured researches published by Tongxun Liu.

Food Chemistry | 2012

Sodium caseinate/carboxymethylcellulose interactions at oil–water interface: Relationship to emulsion stability

Liya Liu; Qiangzhong Zhao; Tongxun Liu; Jing Kong; Zhao Long; Mouming Zhao

Food Hydrocolloids | 2011

Dynamic surface pressure and dilatational viscoelasticity of sodium caseinate/xanthan gum mixtures at the oil–water interface

Liya Liu; Qiangzhong Zhao; Tongxun Liu; Mouming Zhao

Food Hydrocolloids | 2012

Sodium caseinate/xanthan gum interactions in aqueous solution: Effect on protein adsorption at the oil–water interface

Liya Liu; Qiangzhong Zhao; Tongxun Liu; Zhao Long; Jing Kong; Mouming Zhao

Food Hydrocolloids | 2013

Influence of xanthan gum on physical characteristics of sodium caseinate solutions and emulsions

Zhao Long; Qiangzhong Zhao; Tongxun Liu; Wanmei Kuang; Jucai Xu; Mouming Zhao

Food Hydrocolloids | 2015

Sodium caseinate/flaxseed gum interactions at oil–water interface: Effect on protein adsorption and functions in oil-in-water emulsion

Qiangzhong Zhao; Zhao Long; Jing Kong; Tongxun Liu; Dongxiao Sun-Waterhouse; Mouming Zhao

Food Research International | 2012

Role and properties of guar gum in sodium caseinate solution and sodium caseinate stabilized emulsion

Zhao Long; Qiangzhong Zhao; Tongxun Liu; Wanmei Kuang; Jucai Xu; Mouming Zhao

Food Hydrocolloids | 2017

Influence of NaCl on the oil/water interfacial and emulsifying properties of walnut protein-xanthan gum

Yunbing Tan; Xinlun Deng; Tongxun Liu; Bao Yang; Mouming Zhao; Qiangzhong Zhao

Lwt - Food Science and Technology | 2015

Frozen, chilled and spray dried emulsions for whipped cream: Influence of emulsion preservation approaches on product functionality

Qiangzhong Zhao; Wanmei Kuang; Min Fang; Dongxiao Sun-Waterhouse; Tongxun Liu; Zhao Long; Mouming Zhao

Food Hydrocolloids | 2018

Effect of xanthan gum on walnut protein/xanthan gum mixtures, interfacial adsorption, and emulsion properties

Yongjian Cai; Xinlun Deng; Tongxun Liu; Mouming Zhao; Qiangzhong Zhao; Senlin Chen

Food Hydrocolloids | 2019

Improving freeze-thaw stability of soy nanoparticle-stabilized emulsions through increasing particle size and surface hydrophobicity

Ye-Bao Chen; Xue-Feng Zhu; Tongxun Liu; Wei-Feng Lin; Chuan-He Tang; Rui Hai Liu

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Collaboration

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Mouming Zhao

South China University of Technology

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Qiangzhong Zhao

South China University of Technology

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Zhao Long

South China University of Technology

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Jing Kong

South China University of Technology

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Liya Liu

South China University of Technology

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Wanmei Kuang

South China University of Technology

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Chuan-He Tang

South China University of Technology

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Dongxiao Sun-Waterhouse

South China University of Technology

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Jucai Xu

South China University of Technology

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Xinlun Deng

South China University of Technology

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