Interfacial crystallized oleogel emulsion with improved freeze-thaw stability and tribological properties: Influence of cooling rate-Reference-Cited by-同舟云学术

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Interfacial crystallized oleogel emulsion with improved freeze-thaw stability and tribological properties: Influence of cooling rate

Published:2024-07 Issue: Volume:445 Page:138704
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Liao Ziying,Wang Xin,Lu Muwen,Zhong Ruimin,Xiao Jie,Rogers Michael A.,Cao Yong,Lan Yaqi^ORCID

Publisher

Elsevier BV

Reference49 articles.

1. Functionality improvement of virgin coconut oil through physical blending and chemical interesterifcation;Ali;SN Applied Sciences,2020

2. Non-monotonic response of waxy oil gel strength to cooling rate;Andrade;Rheologica Acta,2018

3. Curcumin-loaded nanoemulsions stability as affected by the nature and concentration of surfactant;Artiga-Artigas;Food Chemistry,2018

4. Rheology and tribology: Two distinctive regimes of food texture sensation;Chen;Trends in Food Science & Technology,2012

5. Lipid and water crystallization in protein-stabilised oil-in-water emulsions;Cornacchia;Food Hydrocolloids,2011

Cited by 2 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. Effects of compound emulsifiers on the characteristics and stability of nano-emulsions from pollock bones;Food Chemistry;2024-12

2. Engineering Crystal Network of Supramolecular Oleogel Via Kinetical Regulation for Improved Lutein Bioaccessibility;2024

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