Construction and application of a novel bigel system to prepare a nutritional cream-Reference-Cited by-同舟云学术

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Construction and application of a novel bigel system to prepare a nutritional cream

Published:2024-04 Issue: Volume:198 Page:116000
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Liu Donghao,Xu Baocheng,Zhao Dongkun,Ma Qing,Li Jingwen,Amjad Muhammad Usman,Ding Yue,Liu Lili

Funder

Department of Science and Technology of Henan Province

Henan University of Science and Technology

National Natural Science Foundation of China

Publisher

Elsevier BV

Reference39 articles.

1. Phytosterols-induced viscoelasticity of oleogels prepared by using monoglycerides;Bin Sintang;Food Research International,2017

2. Studying the oil structuring properties of monoglycerides and phytosterols mixtures;Bin Sintang;European Journal of Lipid Science and Technology,2016

3. Development and characterization of a novel soy lecithin-stearic acid and whey protein concentrate bigel system for potential edible applications;Bollom;Food Hydrocolloids,2020

4. Observations on the whipping characteristics of cream;Bruhn;Journal of Dairy Science,1988

5. Effect of the ratio between fatty alcohol and fatty acid on foaming properties of whipped oleogels;Callau;Food Chemistry,2020

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