Development and characterization of structured water-in-oil emulsions with ethyl cellulose oleogels-Reference-Cited by-同舟云学术

Development and characterization of structured water-in-oil emulsions with ethyl cellulose oleogels

Published:2021-12 Issue: Volume:150 Page:110763
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

García-Ortega M.L.,Toro-Vazquez J.F.,Ghosh S.

Publisher

Elsevier BV

Subject

Food Science

Reference40 articles.

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4. The gelation of oil using ethyl cellulose;Davidovich-Pinhas;Carbohydrate Polymers,2014

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