Composite oleogels formed by cellulose particles and sorbitan acid esters-Reference-Cited by-同舟云学术

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Composite oleogels formed by cellulose particles and sorbitan acid esters

Published:2022-01 Issue: Volume:31 Page:100242
ISSN:2213-3291
Container-title:Food Structure
language:en
Short-container-title:Food Structure

Author:

Gao Zhiming,Zhang Chao,Wu Yuehan,Chen Fangfang,Hu Bing,Wang Ran,Yang Jixin,Nishinari Katsuyoshi

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Bioengineering,Food Science

Reference28 articles.

1. Recent trends in oil structuring using hydrocolloids;Bascuas;Food Hydrocolloids,2021

2. Influence of ethylcellulose-Medium chain triglycerides blend on the flow behavior and β-V polymorphretention of dark chocolate;Ceballos;Food Structure,2016

3. Protein oleogels from protein hydrogels via a stepwise solvent exchange route;de Vries;Langmuir,2015

4. Characterization of thermo-oxidative behavior of ethylcellulose oleogels;Fu;Food Chemistry,2020

5. Protein-based pickering emulsion and oil gel prepared by complexes of zein colloidal particles and stearate;Gao;Journal of Agricultural and Food Chemistry,2014

Cited by 6 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. Enhancing cellulose-stabilized multiphase/Pickering emulsions systems: A molecular dynamics perspective;International Journal of Biological Macromolecules;2024-10

2. High-energy-density metallized gel propellant by hydrogen-bonded polymer-small molecules for enhanced stability and shear-thinning performance;Acta Astronautica;2024-01

3. Development and characterization of antioxidant-fortified oleogels by encapsulating hydrophilic tea polyphenols;Food Chemistry;2023-07

4. In situ crosslinking sodium alginate on oil-water interface to stabilize the O/W emulsions;Food Hydrocolloids;2023-02

5. Edible Oleogels Fabricated by Dispersing Cellulose Particles in Oil Phase: Effects from the Water Addition;Food Hydrocolloids;2023-01

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