Author:
Lupi F.R.,Gabriele D.,Greco V.,Baldino N.,Seta L.,de Cindio B.
Funder
Food Science & Engineering Interdepartment Centre of the University of Calabria
L.I.P.A.C.
Calabrian Laboratory of Food Process Engineering
PON R&C
Reference46 articles.
1. Oxidation of water emulsified olive oils;Ambrosone;Food Hydrocolloids,2006
2. Olive oil in food spreads;Blanco Muñoz;Grasas y Aceites,2004
3. Non-triglyceride structuring of edible oils: tubules in sterol+γ-oryzanol-based organogels;Bot,2009
4. Effect of the structure of monoglyceride–oil–water gels on aroma partition;Calligaris;Food Research International,2010
5. Organogels: An alternative edible oil-structuring method;Co;Journal of the American Oil Chemists' Society,2012
Cited by
70 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