Unveiling the formation capacity of multicomponent oleogels: Performance of lecithin interacting with monostearate derivatives
Article in Food Research International (April 2024)
The most recent citing publications are shown below. View all 16 publications that cite this research output on Dimensions.
Lecithin’s Roles in Oleogelation
Article in Gels (February 2024)
Fat crystallization and physical characteristics of mung bean protein-based frozen whipped emulsions: Effect of lipophilic surfactants and quinoa hydrolysate
Article in Food Hydrocolloids (January 2024)