Interfacial Crystallization of Diacylglycerols Rich in Medium‐ and Long‐Chain Fatty Acids in Water‐in‐Oil Emulsions-Reference-Cited by-同舟云学术

Interfacial Crystallization of Diacylglycerols Rich in Medium‐ and Long‐Chain Fatty Acids in Water‐in‐Oil Emulsions

Published:2020-07-10 Issue:8 Volume:122 Page:2000013
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Li Guanghui¹²,Chen Jiazi¹²³,Yang Jia¹²,Wang Shaolin¹²,Liu Ning⁴,Qiu Chaoying¹²,Wang Yong¹²

Affiliation:

1. JNU‐UPM International Joint Laboratory on Plant Oil Processing and Safety (POPS) Department of Food Science and Engineering Jinan University Guangzhou 510632 China

2. Guangdong Engineering Technology Research Center for Cereal and Oil Byproduct Biorefinery Guangzhou 510632 China

3. National R&D Center for Freshwater Fish Processing Jiangxi Normal University Nanchang Jiangxi 330022 China

4. School of Food and Biological Engineering Shaanxi University of Science and Technology Xi'an 710021 China

Funder

National Natural Science Foundation of China

Guangdong Science and Technology Department

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.202000013

Reference44 articles.

1. Effect of processing on the microstructural properties of water-in-cocoa butter emulsions

2. Formulation engineering of water in cocoa – Butter emulsion

3. Physical and material properties of an emulsion-based lipstick producedviaa continuous process

4. Design and application of water-in-oil emulsions for use in lipstick formulations

5. Fat crystal-stabilized water-in-oil emulsions as controlled release systems

Cited by 9 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. Interfacial crystallized oleogel emulsion with improved freeze-thaw stability and tribological properties: Influence of cooling rate;Food Chemistry;2024-07

2. Recent advances in studying crystallisation of mono- and di-glycerides at oil-water interfaces;Advances in Colloid and Interface Science;2024-04

3. Enhanced storage stability and in-vitro digestibility of powdered-solid lipid nanoparticles with high-algae oil-load;Food Bioscience;2023-10

4. Construction of interfacial crystallized oleogel emulsion with improved thermal stability;Food Chemistry;2023-09

5. Effect of the Temperature and Molar Ratio of Water-Oil on the Enzymatic Hydrolysis Kinetics of the Soybean Oil: Experimental and Mathematical Modeling;Journal of the Brazilian Chemical Society;2023