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1 Ergebnisse
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Formation and characterization of oleogels derived from emu..:
Huang, Lihua
;
Cai, Yongjian
;
Fang, Di
...
Food Hydrocolloids. 142 (2023) - p. 108844 , 2023
Link:
https://doi.org/10.1016/j.foodhyd.2023.108844
RT Journal T1
Formation and characterization of oleogels derived from emulsions: Evaluation of polysaccharide ratio and emulsification method
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodhyd.2023.108844&Exemplar=1&LAN=DE A1 Huang, Lihua A1 Cai, Yongjian A1 Fang, Di A1 Su, Jiaqi A1 Zhao, Mouming A1 Zhao, Qiangzhong A1 Van der Meeren, Paul PB Elsevier BV YR 2023 SN 0268-005X JF Food Hydrocolloids VO 142 SP 108844 LK http://dx.doi.org/https://doi.org/10.1016/j.foodhyd.2023.108844 DO https://doi.org/10.1016/j.foodhyd.2023.108844 SF ELIB - SuUB Bremen
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