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Non-aqueous foams formed by whipping diacylglycerol stabilized oleogel.

Lei, Mengting

Non-aqueous foams formed by whipping diacylglycerol stabilized oleogel. [electronic resource] - Food chemistry May 2020 - 126047 p. digital

Publication Type: Journal Article

ISSN: 1873-7072

Standard No.: 10.1016/j.foodchem.2019.126047 doi

Subjects--Topical Terms:
Aerosols--chemistry
Crystallization
Diglycerides--chemistry
Organic Chemicals--chemistry

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