Impact of interfacial layer number and Schiff base cross-linking on the microstructure, rheological properties and digestive lipolysis of plant-derived oil bodies-based oleogels-Reference-Cited by-同舟云学术

Impact of interfacial layer number and Schiff base cross-linking on the microstructure, rheological properties and digestive lipolysis of plant-derived oil bodies-based oleogels

Published:2023-05 Issue: Volume:138 Page:108473
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Farooq Shahzad,Ahmad Muhammad Ijaz,Zhang Yipeng,Zhang Hui

Funder

Science Fund for Distinguished Young Scholars of Zhejiang Province

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference63 articles.

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4. Development of chitosan-based oleogels via crosslinking with vanillin using an emulsion templated approach: Structural characterization and their application as fat-replacer;Brito;Food Structure,2022

5. In vitro lipid digestion in raw and roasted hazelnut particles and oil bodies;Capuano;Food & Function,2018

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