Surfactant-free oleogel-based emulsion stabilized by co-assembled ceramide/lecithin crystals with controlled digestibility.
Jing ZhangLulu DongQianwang ZhengJie XiaoYong CaoYaqi LanPublished in: Journal of the science of food and agriculture (2022)
This strategy greatly enriched surfactant-free oleogel-based emulsion formulations, as well as their potential applications in healthy lipid-based products and novel food delivery systems with controlled lipid digestibility. © 2022 Society of Chemical Industry.