Advances in the application of food emulsifier α-gel phases: Saturated monoglycerides, polyglycerol fatty acid esters, and their derivatives

出版年份 2016 全文链接

标题

作者

关键词

Food emulsifier, α-gel phase, Polymorphic behavior, Monoglyceride, Polyglycerol ester of fatty acid, Sodium stearoyl lactylate, Baking, Fat-reduction, Cosmetics

出版物

JOURNAL OF COLLOID AND INTERFACE SCIENCE

Volume 483, Issue -, Pages 394-403

出版商

Elsevier BV

发表日期

2016-08-05

DOI

10.1016/j.jcis.2016.08.012

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