Synopsis of recent research by authors named "Chaoxin Tu"
- Chaoxin Tu's research focuses on the stability and characteristics of emulsions and solutions, particularly using innovative compounds and materials such as emulsifiers and micro-nanofibers in food applications.
- In the study on pollock bone nano-emulsions, it was found that compound emulsifiers significantly affect particle size, zeta potential, and viscosity, indicating their critical role in enhancing the stability of food products.
- The investigation into starch solutions highlighted the influence of micro-nanofibers on mucoadhesion through rheological and texture profile analysis, showcasing the potential of these fibers in improving food formulation and functionality.