Beeswax crystals form a network structure in highly unsaturated oils and O/W emulsions under supersaturation and cool temperature conditions

Author:

Han Wanjun,Chai Xiuhang,Zaaboul Farah,Tan Chin-PingORCID,Sun Yanwen,Liu Chunhuan,Liu YuanfaORCID

Publisher

Elsevier BV

Subject

Food Science

Reference31 articles.

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4. Structural and mechanical behavior of colloidal fat crystal networks of fully hydrogenated lauric acid-rich fats and rapeseed oils mixtures;Chai;Food Chemistry,2019

5. Recent developments of oleogel utilizations in bakery products;Demirkesen;Critical Reviews in Food Science and Nutrition,2019

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