Preparation, characterization, formation mechanism and stability of allicin-loaded emulsion gel

Author:

Ma Cuicui,Li Siqi,Yin Yan,Xu Wenhan,Xue Tiantian,Wang Yutang,Liu Xuebo,Liu FuguoORCID

Funder

Fundamental Research Funds for the Central Universities

Publisher

Elsevier BV

Subject

Food Science

Reference45 articles.

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3. Olive stone powder: A potential source of fiber and antioxidant and its effect on the rheological characteristics of biscuit dough and quality;Bolek;Innovative Food Science & Emerging Technologies,2020

4. Effects of waste fig seed powder on quality as an innovative ingredient in biscuit formulation;Bolek;Journal of Food Science,2021

5. Improving the stability of oil-in-water emulsions by using mussel myofibrillar proteins and lecithin as emulsifiers and high-pressure homogenization;Cha;Journal of Food Engineering,2019

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