Lei, Mengting <br/><br/>
Non-aqueous foams formed by whipping diacylglycerol stabilized oleogel.  [electronic resource] 

 -  Food chemistry  May 2020 
 - 126047 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1873-7072 
<br/><br/><label>Standard No.: </label>10.1016/j.foodchem.2019.126047  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Aerosols--chemistry<br/>Crystallization<br/>Diglycerides--chemistry<br/>Organic Chemicals--chemistry