Author:
Gao Yujie,Mao Jixian,Meng Zong
Funder
National Natural Science Foundation of China
Fundamental Research Funds for the Central Universities
Reference36 articles.
1. Nanostructured fat crystal systems;Acevedo;Annual Review of Food Science and Technology,2014
2. Isothermal crystallization of anhydrous milk fat in presence of free fatty acids and their esters: From nanostructure to textural properties;Bayard;Food Chemistry,2021
3. Lipid crystallization kinetics — roles of external factors influencing functionality of end products;Bayés-García;Current Opinion in Food Science,2015
4. Effects of triolein dilution on the structural and mechanical properties of lauric acid-rich fat;Chai;LWT - Food Science and Technology,2021
5. Controlled volatile release of structured emulsions based on phytosterols crystallization;Chen;Food Hydrocolloids,2016
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