2022peer-reviewed31 citations
Edible Oleogels Fabricated by Dispersing Cellulose Particles in Oil Phase: Effects from the Water Addition
Zhiming Gao, Chao Zhang, Yanlei Li, Yuehan Wu, Qianchun Deng, Xuewen Ni
Food Hydrocolloids
Concepts
CelluloseChemical engineeringRheologyPhase (matter)Capillary actionIonic strengthMaterials scienceViscoelasticity