Effect of oleogelation on physical properties and oxidative stability of camellia oil-based oleogels and oleogel emulsions
Jingjing Pan, Lirong Tang, Quanxi Dong, Yang Li, Hui Zhang
Topics & Concepts
CamelliaEmulsionChemistryvan der Waals forceThermal stabilityFood scienceTBARSChemical engineeringGlass transitionOxidative phosphorylationLipid oxidationIntermolecular forceRheologyMaterials scienceOrganic chemistryPolymerAntioxidantBiochemistryComposite materialMoleculeBotanyLipid peroxidationBiologyEngineeringFood Chemistry and Fat AnalysisProteins in Food Systems