Shawn Campbell

Synergetic interfacial adsorption of protein and low-molecular-weight emulsifiers in aerated emulsions

Yan Jin, Yuanfa Liu, Jiang Jiang, 2018, Food Hydrocolloids.

Influence of indigenous minor components on fat crystal network of fully hydrogenated palm kernel oil and fully hydrogenated coconut oil.

Yuanfa Liu, Zong Meng, Pei-rang Cao, 2018, Food chemistry.

Comparative analysis of graded blends of palm kernel oil, palm kernel stearin and palm stearin.

Yuanfa Liu, Zong Meng, Xinyu Liang, 2019, Food chemistry.

Visualized phase behavior of binary blends of coconut oil and palm stearin.

Yuanfa Liu, Zong Meng, Pei-rang Cao, 2018, Food chemistry.

Non-triglyceride components modulate the fat crystal network of palm kernel oil and coconut oil.

Yuanfa Liu, Zong Meng, Pei-rang Cao, 2018, Food research international.

Modeling the nucleation and crystallization kinetics of a palm stearin/canola oil blend and lard in bulk and emulsified form

D. Rousseau, H. Douglas Goff, Shawn Campbell, 2004 .

Comparison of crystallization properties of a palm stearin/canola oil blend and lard in bulk and emulsified form

D. Rousseau, H. Goff, Shawn Campbell, 2002 .

Dispersion behavior and aqueous foams in mixtures of a vesicle-forming surfactant and edible nanoparticles.

B. Binks, Saeed Mashinchi, M. Piatko, 2015, Langmuir : the ACS journal of surfaces and colloids.