Wheat gluten based percolating emulsion gels as simple strategy for structuring liquid oil

出版年份 2016 全文链接

标题

作者

关键词

Structuring oils, Emulsion gels, Wheat gluten, Edible glycerol, Partially hydrogenated oils

出版物

FOOD HYDROCOLLOIDS

Volume 61, Issue -, Pages 747-755

出版商

Elsevier BV

发表日期

2016-06-30

DOI

10.1016/j.foodhyd.2016.06.037

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