Effect of different oleogelators on physicochemical properties, oxidative stability and astaxanthin delivery of macadamia oil-based oleogels

被引：0
|
作者：
Shuai, Xixiang [1 ,2 ]
Julian McClements, David [3 ]
Dai, Taotao [2 ]
Geng, Qin [2 ]
Wei, Changbin [1 ]
Wang, Wenlin [4 ]
Chen, Jun [2 ]
Zhang, Ming [1 ]
Du, Liqing [1 ]
机构：
[1] South Subtropical Crop Research Institute, China Academy of Tropical Agricultural Sciences, Key Laboratory of Tropical Fruit Biology, Ministry of Agriculture & Rural Affairs, Key Laboratory of Hainan Province for Postharvest Physiology and Technology of Tr
[2] State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang,330047, China
[3] Department of Food Science, University of Massachusetts, Amherst,MA,01003, United States
[4] Guangxi South Subtropical Agricultural Research Institute, Longzhou,532400, China
来源：
Food Research International | 2024年 / 196卷
关键词：
1301.1.3.1 - 214 - 214.1 - 215.1.1 - 801.3 Colloid Chemistry;
D O I：
10.1016/j.foodres.2024.115131
中图分类号：
学科分类号：
摘要：
36
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