Multi-scale structural comparisons of W/O and O/W/O beeswax-based emulsions
Author:
Funder
Research Foundation Flanders
The Hercules Foundation
Publisher
Elsevier BV
Reference39 articles.
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4. Internal and external factors affecting the crystallization, gelation and applicability of wax-based oleogels in food industry;Doan;Innovat. Food Sci. Emerg. Technol.,2018
5. Evaluating the oil-gelling properties of natural waxes in rice bran oil: rheological, thermal, and microstructural study;Doan;J. Am. Oil Chem. Soc.,2015
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