Oleogels Based on Nonlamellar Lyotropic Liquid Crystalline Structures for Food Applications-Reference-Cited by-同舟云学术

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Oleogels Based on Nonlamellar Lyotropic Liquid Crystalline Structures for Food Applications

Published:2018 Issue: Volume: Page:249-283
ISSN:
Container-title:Edible Oleogels
language:
Short-container-title:

Author:

Libster Dima,Aserin Abraham,Garti Nissim

Publisher

Elsevier

Reference90 articles.

1. A reverse micellar cubic phase;Alexandridis;Langmuir,1996

2. Transitions induced by solubilized fat into reverse hexagonal mesophases;Amar-Yuli;Colloids Surf. B,2005

3. Hexosome and hexagonal phases mediated by hydration and polymeric stabilizer;Amar-Yuli;Langmuir,2007

4. Thermally induced fluid reversed hexagonal (H-II) mesophase;Amar-Yuli;J. Phys. Chem. B,2007

5. Low viscosity reversed hexagonal mesophases induced by hydrophilic additives;Amar-Yuli;J. Phys. Chem. B,2008

Cited by 2 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. Formulation lyotropic liquid crystals from palm oil‐based monoacylglycerols;Journal of the American Oil Chemists' Society;2022-11-22

2. Templated Systems;Monographs in Electrochemistry;2021

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