Preparation of camellia oil-based W/O emulsions stabilized by tea polyphenol palmitate: structuring camellia oil as a potential solid fat replacer

Published 2018 View Full Article

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Title
Preparation of camellia oil-based W/O emulsions stabilized by tea polyphenol palmitate: structuring camellia oil as a potential solid fat replacer
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume -, Issue -, Pages -
Publisher
Elsevier BV
Online
2018-09-27
DOI
10.1016/j.foodchem.2018.09.161

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