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Fabrication and characterization of the W/O/W multiple emulsion through oleogelation of oil.
Huang, Zhaohua; Guo, Baozhong; Deng, Chong; Tang, Can; Liu, Chengmei; Hu, Xiuting.
Afiliación
  • Huang Z; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
  • Guo B; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
  • Deng C; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
  • Tang C; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
  • Liu C; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
  • Hu X; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China. Electronic address: xthu@ncu.edu.cn.
Food Chem ; 358: 129856, 2021 Oct 01.
Article en En | MEDLINE | ID: mdl-33933975
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Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Beta Caroteno / Proantocianidinas / Emulsiones / Aceite de Salvado de Arroz Idioma: En Revista: Food Chem Año: 2021 Tipo del documento: Article País de afiliación: China
Texto completo
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Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Beta Caroteno / Proantocianidinas / Emulsiones / Aceite de Salvado de Arroz Idioma: En Revista: Food Chem Año: 2021 Tipo del documento: Article País de afiliación: China