Can we prevent lipid oxidation in emulsions by using fat-based Pickering particles?

出版年份 2019 全文链接

标题

作者

关键词

Physical structure, Lipid oxidation, Pickering particles, Food-grade emulsions, Colloidal lipid particles, Interface, Crystallization

出版物

Volume 120, Issue -, Pages 352-363

出版商

Elsevier BV

发表日期

2019-03-05

DOI

10.1016/j.foodres.2019.03.004

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