Research output per year
Research output per year
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Dive into the research topics where Xiangyu Liu is active. These topic labels come from the works of this person. Together they form a unique fingerprint.
- 1 Similar Profiles
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Impact of soy protein dispersibility on the structural and sensory properties of fat-free ice cream
Liu, X., Sala, G. & Scholten, E., Feb 2024, In: Food Hydrocolloids. 147, 109340.Research output: Contribution to journal › Article › Academic › peer-review
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Structural and functional differences between ice crystal-dominated and fat network-dominated ice cream
Liu, X., Sala, G. & Scholten, E., May 2023, In: Food Hydrocolloids. 138, 108466.Research output: Contribution to journal › Article › Academic › peer-review
Open Access6 Citations (Scopus) -
Effect of fat aggregate size and percentage on the melting properties of ice cream
Liu, X., Sala, G. & Scholten, E., Oct 2022, In: Food Research International. 160, 111709.Research output: Contribution to journal › Article › Academic › peer-review
Open Access11 Citations (Scopus) -
Melting behavior of ice cream: Influence of fat aggregate size and percentage
Liu, X., Sala, G. & Scholten, E., 2 Nov 2021.Research output: Contribution to conference › Poster › Academic
Activities
- 1 Oral presentation
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Comparing structural differences between ice crystal-dominated and fat network-dominated ice cream by oscillatory rheology
Xiangyu Liu (Speaker)
12 Jun 2023Activity: Talk or presentation › Oral presentation › Academic
Projects
- 1 Active
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Development tools to reduce fat in ice cream.
Liu, X., Scholten, E. & Sala, G.
1/10/19 → …
Project: PhD