期刊
FOOD BIOPHYSICS
卷 13, 期 2, 页码 113-115出版社
SPRINGER
DOI: 10.1007/s11483-018-9527-6
关键词
Oil structuring; Hydrocolloids; Oleocolloids; Emulsion-templates; Oleogelation
This brief opinion paper discusses an expert's viewpoint on the field of oil structuring with specific emphasis on the reported innovative approaches explored so far for using hydrocolloids as the structuring agents.
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