Pea starch-based oleogels based on capillary water crosslinking: Physicochemical properties and 3D printing performance-Reference-Cited by-同舟云学术

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Pea starch-based oleogels based on capillary water crosslinking: Physicochemical properties and 3D printing performance

Published:2024-09 Issue: Volume:154 Page:110161
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Liu Wenmeng,He Kuang,McClements David Julian^ORCID,Jin Zhengyu,Chen Long

Funder

Jiangnan University

National Key Research and Development Program of China

Collaborative Innovationcenter of Food Safety and Quality Control in Jiangsu Province

National Natural Science Foundation of China

Publisher

Elsevier BV

Reference38 articles.

1. Preparation and characterization of carnauba wax/adipic acid oleogel: A new reinforced oleogel for application in cake and beef burger;Aliasl khiabani;Food Chemistry,2020

2. Effects of β-carotene on the color, textural, rheological and structural properties of canola oil/beeswax oleogel;Barragan-Martínez;Journal of Food Measurement and Characterization,2022

3. Recent trends in oil structuring using hydrocolloids;Bascuas;Food Hydrocolloids,2021

4. Dextran-induced depletion flocculation in oil-in-water emulsions in the presence of sucrose;Blijdenstein;Food Hydrocolloids,2004

5. Effects of frying on the surface oil absorption of wheat, potato, and pea starches;Chen;International Journal of Biological Macromolecules,2024

Cited by 1 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

1. Fabrication and characterization of starch-based bigels under phase control: Structural, physicochemical and 3D printing properties;Food Hydrocolloids;2025-02

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