Hydrocolloid coated oleosomes for development of oleogels
Author:
Funder
TÜBİTAK
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference66 articles.
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4. Influence of environmental stresses on stability of O/W emulsions containing droplets stabilized by multilayered membranes produced by a layer-by-layer electrostatic deposition technique;Aoki;Food Hydrocolloids,2005
5. Oil bodies (oleosomes): Occurrence, structure, allergenicity;Barre;Revue Française d'Allergologie,2018
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2. Recent trends in oleosomes: Extraction methods, structural characterization, and novel applications;Trends in Food Science & Technology;2024-09
3. Regulating emulsion properties through tannin acid-mediated gelatin/cellulose nanocrystal complexes: from low-oil emulsion to high internal phase emulsion gel for 3D printing;Food Hydrocolloids;2024-09
4. Oleogel Systems for Chocolate Production: A Systematic Review;Gels;2024-08-29
5. Construction of soybean oil bodies–xanthan gum composite oleogels by emulsion-templated method: Preparation, characterization, and stability analysis;Food Hydrocolloids;2024-04
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