Effects of different polysaccharides on the formation, stability, and rheological properties of oleogels structured by octenyl succinic anhydride starch.
第一作者:
Wenbo,Miao
第一单位:
State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative innovation center of food safety and quality control in Jiangsu Province, International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu 214122, China.
作者:
DOI
10.1016/j.foodchem.2025.143076
PMID
39889635
发布时间
2025-01-31
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Food chemistry
143076页
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