Fabrication and Characterization of Oleogel Stabilized by Gelatin-Polyphenol-Polysaccharides Nanocomplexes
Author:
Affiliation:
1. Guangdong Saskatchewan Oilseed Joint Laboratory, Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
2. Guangdong Engineering Technology Research Center for Oils and Fats Biorefinery, Guangzhou 510632, China
Funder
Ministry of Education of the People's Republic of China
National Natural Science Foundation of China
Guangzhou Municipality
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.8b02039
Reference39 articles.
1. Development, Characterization, and Utilization of Food-Grade Polymer Oleogels
2. Edible oleogels: an opportunity for fat replacement in foods
3. Oleogels: a promising tool for delivery of hydrophobic bioactive molecules
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