A review of recent trends in structuring oleogel-based emulsions for food applications
Shahzad Farooq, Muhammad Ijaz Ahmad, Abdullah, Usman Ali, Hui Zhang
Topics & Concepts
StructuringComputer scienceFood scienceMaterials scienceChemistryBusinessFinanceFood Chemistry and Fat AnalysisCholesterol and Lipid MetabolismFatty Acid Research and Health