Gelation and foaming properties of fatty acid mixtures in sunflower oil-Reference-Cited by-同舟云学术

Gelation and foaming properties of fatty acid mixtures in sunflower oil

Published:2021-12-17 Issue: Volume: Page:
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Zheng Ruting¹,Zheng Qianwang¹,Hu Bingjie¹,Cao Yong¹,Lan Yaqi¹^ORCID

Affiliation:

1. Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Food, College of Food Sciences South China Agricultural University Guangzhou P. R. China

Funder

Natural Science Foundation of Guangdong Province

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.11695

Reference40 articles.

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5. Advances in food emulsions and foams: reflections on research in the neo‐Pickering era;Dickinson E;Curr Opin Food Sci,2020

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