Development of Novel Shortenings Structured by Ethylcellulose Oleogels-Reference-Cited by-同舟云学术

Development of Novel Shortenings Structured by Ethylcellulose Oleogels

Published:2019-05-20 Issue:6 Volume:84 Page:1456-1464
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Ye Xiuyun¹²,Li Peixu¹²,Lo Y. Martin³,Fu Hong¹²^ORCID,Cao Yanping¹⁴

Affiliation:

1. Beijing Advanced Innovation Center for Food Nutrition and Human HealthCollege of Biological Science and EngineeringFuzhou Univ. Fuzhou 350116 P. R. China

2. Fujian Provincial Key Laboratory of Marine Enzyme EngineeringFuzhou Univ. Fujian 350116 P. R. China

3. Inst. for Advanced StudyShenzhen Univ. Shenzhen 518060 P. R. China

4. The School of Food and Chemical EngineeringBeijing Technology & BusinessUniv. (BTBU) Beijing 100048 P. R. China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.14615

Reference32 articles.

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4. Statement on the re-classification of some phthalates for consistency with the new SCF guidelines for food contact materials by the Scientific Panel on food additives, flavourings, processing aids and materials in contact with food (AFC)

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