Tailoring Water-Induced Multi-Component (Ceramide and Lecithin) Oleogels: Influence of Solute Added in Water

Food Biophysics - Tập 17 Số 1 - Trang 84-92 - 2022
Ziying Liao1, Shenglan Guo1, Muwen Lu1, Jie Xiao1, Yong Cao1, Yaqi Lan1
1Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Sciences, South China Agricultural University, Guangzhou, 510642, Guangdong, China

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