Effects of drying method and oil type on edible polyunsaturated oleogels co-structured by hydroxylpropyl methyl cellulose and xanthan gum
Xiufen Li, Yuxuan Zou, Bing Zhao, Jia Luo, Jienan Li, Jun Sheng, Yang Tian
Topics & Concepts
PolysaccharideXanthan gumFood scienceChemistryCelluloseEmulsionChemical engineeringMethyl celluloseRheologyOrganic chemistryMaterials scienceComposite materialEngineeringFood Chemistry and Fat AnalysisProteins in Food Systems