Water-in-oil oleogel with biphasic stabilization for fabrication of low-fat salad dressing
Fuying Wang, Li Guo, Han Liu, Hongxun Tao, Hongxun Tao, Bin Yu, Haibo Zhao, Jianpeng Li, Haiteng Tao, Haiteng Tao, Bo Cui, Yuxiao Wang, Yuxiao Wang
Topics & Concepts
CurdlanFood scienceChemistryBeeswaxAqueous solutionMaterials scienceChemical engineeringFat substituteAqueous two-phase systemComposite materialPolysaccharideOrganic chemistryWaxEngineeringFood Chemistry and Fat AnalysisProteins in Food SystemsPickering emulsions and particle stabilization