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Impact of interfacial layer number and Schiff base cross-linking on the microstructure, rheological properties and digestive lipolysis of plant-derived oil bodies-based oleogels

Shahzad Farooq, Muhammad Ijaz Ahmad, Yipeng Zhang, Hui Zhang, Hui Zhang

2023Food Hydrocolloids57 citationsDOI

Topics & Concepts

BiopolymerChemical engineeringRheologyBilayerMicrostructureVanillinNucleationMaterials scienceLayer (electronics)ChemistryComposite materialOrganic chemistryPolymerMembraneBiochemistryEngineeringFood Chemistry and Fat AnalysisProteins in Food SystemsPickering emulsions and particle stabilization
Impact of interfacial layer number and Schiff base cross-linking on the microstructure, rheological properties and digestive lipolysis of plant-derived oil bodies-based oleogels | Litcius