Work

Preparation, structure-property relationships and applications of different emulsion gels: Bulk emulsion gels, emulsion gel particles, and fluid emulsion gels

Year: 2020

Type: article

Source: Trends in Food Science & Technology

DOI: 10.1016/j.tifs.2020.05.024

Authors: Duanquan Lin, Alan L. Kelly, Song Miao

Institutions: Teagasc - The Irish Agriculture and Food Development Authority, University College Cork

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Good health and well-being

Open Access status: green

Funders: Teagasc, China Scholarship Council

Awards: G8304033643, G8445771769

OpenAlex ID: W3034134788

FWCI: 17.73

Cites: 152

Cited by: 386

Related to: 10