Gelation and Foaming Properties of Fatty Acid Mixtures in Sunflower Oil.
Ruting ZhengQianwang ZhengBingjie HuYong CaoYaqi LanPublished in: Journal of the science of food and agriculture (2021)
These results highlighted the importance of lipid crystal morphology in determining the whippability of oleogels. This article is protected by copyright. All rights reserved.
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