Vitamin E-fortified emulsion-templated oleogels structured with xanthan gum and soybean lecithin and their application in pound cakes
Author:
Publisher
Elsevier BV
Subject
Biochemistry,Food Science
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Cited by 2 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Effects of fish skin collagen peptide on physicochemical properties of frozen dough and quality and antioxidant activity of steamed bread;Food Hydrocolloids;2024-12
2. Fabrication and Application of Turmeric Extract-Incorporated Oleogels Structured with Xanthan Gum and Soy Lecithin by Emulsion Template;Gels;2024-01-22
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