| 000 | 01021 a2200313 4500 | ||
|---|---|---|---|
| 005 | 20250518075536.0 | ||
| 264 | 0 | _c20200326 | |
| 008 | 202003s 0 0 eng d | ||
| 022 | _a1873-7072 | ||
| 024 | 7 |
_a10.1016/j.foodchem.2019.126047 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aLei, Mengting | |
| 245 | 0 | 0 |
_aNon-aqueous foams formed by whipping diacylglycerol stabilized oleogel. _h[electronic resource] |
| 260 |
_bFood chemistry _cMay 2020 |
||
| 300 |
_a126047 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article | ||
| 650 | 0 | 4 |
_aAerosols _xchemistry |
| 650 | 0 | 4 | _aCrystallization |
| 650 | 0 | 4 |
_aDiglycerides _xchemistry |
| 650 | 0 | 4 |
_aOrganic Chemicals _xchemistry |
| 700 | 1 | _aZhang, Ning | |
| 700 | 1 | _aLee, Wan Jun | |
| 700 | 1 | _aTan, Chin Ping | |
| 700 | 1 | _aLai, Oi Ming | |
| 700 | 1 | _aWang, Yong | |
| 700 | 1 | _aQiu, Chaoying | |
| 773 | 0 |
_tFood chemistry _gvol. 312 _gp. 126047 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1016/j.foodchem.2019.126047 _zAvailable from publisher's website |
| 999 |
_c30466711 _d30466711 |
||