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Construction of interfacial crystallized oleogel emulsion with improved thermal stability.
Liao, Ziying; Dong, Lulu; Lu, Muwen; Zheng, Songbai; Cao, Yong; Rogers, Michael; Lan, Yaqi.
Afiliação
  • Liao Z; Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, PR China.
  • Dong L; Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, PR China.
  • Lu M; Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, PR China.
  • Zheng S; Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, PR China.
  • Cao Y; Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, PR China.
  • Rogers M; Department of Food Science, University of Guelph, Guelph, Ontario N1G 2W1, Canada.
  • Lan Y; Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, PR China. Electronic address: yaqilan@126.com.
Food Chem ; 420: 136029, 2023 Sep 15.
Article em En | MEDLINE | ID: mdl-37037111
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Emulsões Idioma: En Revista: Food Chem Ano de publicação: 2023 Tipo de documento: Article País de publicação: Reino Unido
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Emulsões Idioma: En Revista: Food Chem Ano de publicação: 2023 Tipo de documento: Article País de publicação: Reino Unido