Tiger Nut Oil-Based Oil Gel: Preparation, Characterization, and Storage Stability.

Zhang, Shanshan; Xin, Minghang; Wang, Zhiyu; Dong, Xiaolan; Yang, Chenhe; Liu, Hongcheng; Fan, Hongxiu; Liu, Tingting; Wang, Dawei

Zhang, Shanshan; Xin, Minghang; Wang, Zhiyu; Dong, Xiaolan; Yang, Chenhe; Liu, Hongcheng; Fan, Hongxiu; Liu, Tingting; Wang, Dawei.

Afiliación

Zhang S; School of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China.
Xin M; Engineering Research Center of Grain Deep-Processing and High-Effeciency Utilization of Jilin Province, Changchun 130118, China.
Wang Z; School of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China.
Dong X; Scientific Research Base of Edible Mushroom Processing Technology Integration of Ministry of Agriculture and Rural Affairs, Changchun 130118, China.
Yang C; School of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China.
Liu H; Scientific Research Base of Edible Mushroom Processing Technology Integration of Ministry of Agriculture and Rural Affairs, Changchun 130118, China.
Fan H; School of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China.
Liu T; Key Laboratory of Technological Innovations for Grain Deep-Processing and High-Effeciency Utilization of By-Products of Jilin Province, Changchun 130118, China.
Wang D; School of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China.

Foods ; 12(22)2023 Nov 10.

Article en En | MEDLINE | ID: mdl-38002145

Palabras clave

Cyperus esculentus L.; high internal phase emulsion; oleogel; stability research; tiger nut oil

Texto completo

Añadir a Mi BVS

Imprimir

XML

PubMed Links

Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Foods Año: 2023 Tipo del documento: Article País de afiliación: China