Microstructure evolution and partial coalescence in the whipping process of oleofoams stabilized by monoglycerides-Reference-Cited by-同舟云学术

Microstructure evolution and partial coalescence in the whipping process of oleofoams stabilized by monoglycerides

Author:

Du Liyang,Jiang Qinbo,Li Shaoyang,Zhou Qi,Tan Yaoqiang,Meng Zong

Funder

National Natural Science Foundation of China

National Key Research and Development Program of China

China Postdoctoral Science Foundation

Jiangsu Planned Projects for Postdoctoral Research Funds

Suqian Science and Technology Project

Jiangsu Province Science and Technology Plan Project

Opening Project of Key Laboratory of Oilseeds processing

Ministry of Agriculture and Rural Affairs

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference41 articles.

1. A review of aqueous foam in microscale;Anazadehsayed;Advances in Colloid and Interface Science,2018

4. Ultra-stable self-foaming oils;Binks;Food Research International,2017

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