Formation and application of edible oleogels prepared by dispersing soy fiber particles in oil phase
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference40 articles.
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1. Fabrication of starch-based oleogels using capillary bridges: Potential for application as edible inks in 3D food printing;Food Hydrocolloids;2024-05
2. Fabrication and characterisation of Pickering emulsion‐based oleogel stabilised by citrus fibre and whey protein isolate colloidal complex: application in cookie formulation;International Journal of Food Science & Technology;2024-01-23
3. Study on storage technology of corn wax based ice cream;Applied Mathematics and Nonlinear Sciences;2024-01-01
4. The oxidative quality of bi-, oleo- and emulgels and their bioactives molecules delivery;Critical Reviews in Food Science and Nutrition;2023-05-09
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