Comparison of diosgenin-vegetable oils oleogels with various unsaturated fatty acids: Physicochemical properties, in-vitro digestion, and potential mechanism-Reference-Cited by-同舟云学术

Comparison of diosgenin-vegetable oils oleogels with various unsaturated fatty acids: Physicochemical properties, in-vitro digestion, and potential mechanism

Published:2023-07 Issue: Volume:413 Page:135663
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Lu Yuanchao,Li Jialing,Ding Jue,Nie Xiaohua,Yu Ningxiang,Meng Xianghe^ORCID

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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5. Structure and stability of edible oleogels prepared with different unsaturated oils and hydrocolloids;Bascuas;International Journal of Food Science & Technology,2020

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