Fabrication and characterization of multifunctional tricomponent phytosterol-based oleogels for edible semisolid applications-Reference-Cited by-同舟云学术

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Fabrication and characterization of multifunctional tricomponent phytosterol-based oleogels for edible semisolid applications

Published:2024-11 Issue: Volume:700 Page:134758
ISSN:0927-7757
Container-title:Colloids and Surfaces A: Physicochemical and Engineering Aspects
language:en
Short-container-title:Colloids and Surfaces A: Physicochemical and Engineering Aspects

Author:

Song Wan-Rong,Yang Qiao,Chen Xiao-Wei^ORCID,Zou Yuan,Sun Shang-De

Funder

Henan Province University Innovation Talents Support Program

Henan Province Natural Science Foundation

Publisher

Elsevier BV

Reference40 articles.

1. Edible oleogels as solid fat alternatives: Composition and oleogelation mechanism implications;Li;Compr. Rev. Food Sci. Food Saf.,2022

2. Cultured meat platform developed through the structuring of edible microcarrier-derived microtissues with oleogel-based fat substitute;Yen;Nature Communications,2023

3. Recent advances in soft functional materials: preparation, functions and applications;Li;Nanoscale,2020

4. Tuning aesthetic and mechanical properties of oleogels via formulation of enzyme-enabled stereoisomeric molecular gelators;Samateh;J. Agric. Food Chem.,2020

5. Rheological properties of ethyl cellulose-monoglyceride-candelilla wax oleogel vis-a-vis edible shortenings;Rodríguez-Hernández;Carbohydr. Polym.,2021

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. Preparation of soybean protein isolate–ester emulsifier oleogels and comparative study of their structure and properties;Food Chemistry;2024-12

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