Olive oil based edible W/O/W emulsions stability as affected by addition of some acylglycerides

出版年份 2017 全文链接

标题

作者

关键词

Double emulsions, Fat-crystallizers, Mono- and di-acyl glycerides, Liquid crystals, Pickering effect, Physical properties

出版物

Volume 196, Issue -, Pages 18-26

出版商

Elsevier BV

发表日期

2016-10-20

DOI

10.1016/j.jfoodeng.2016.10.011

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