Large amplitude oscillatory shear (LAOS) for nonlinear rheological behavior of heterogeneous emulsion gels made from natural supramolecular gelators-Reference-Cited by-同舟云学术

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Large amplitude oscillatory shear (LAOS) for nonlinear rheological behavior of heterogeneous emulsion gels made from natural supramolecular gelators

Published:2021-02 Issue: Volume:140 Page:110076
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Li Qing,Xu Mengyue,Xie Jing,Su Enyi,Wan Zhili,Sagis Leonard M.C.,Yang Xiaoquan

Funder

Natural Science Foundation of Guangdong Province

Fundamental Research Funds for the Central Universities

Higher Education Discipline Innovation Project

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Food Science

Reference45 articles.

1. Concentrated emulsions as novel fat replacers in reduced-fat and low-fat Cheddar cheeses. Part 2. Large amplitude oscillatory shear behavior;Anvari;International Dairy Journal,2019

2. Large amplitude oscillatory shear behavior and tribological properties of gum extracted from Alyssum homolocarpum seed;Anvari;Food Hydrocolloids,2018

3. Review of pharmacological effects of Glycyrrhiza sp. and its bioactive compounds;Asl;Phytotherapy Research,2008

4. Fibrils of γ-Oryzanol+β-Sitosterol in edible oil Organogels;Bot;Journal of the American Oil Chemists' Society,2008

5. Structuring in β-sitosterol+γ-oryzanol-based emulsion gels during various stages of a temperature cycle;Bot;Food Hydrocolloids,2011

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