Work

Camellia oil oleogels delivering NaCl fabricated via the emulsion-templated method: characterization and application in meat curing

Year: 2026

Type: article

Source: Food Hydrocolloids

DOI: 10.1016/j.foodhyd.2026.112740

Authors: Xianghe Meng, Shengxiang Wang, Qin Ye

Institutions: Zhejiang University of Technology, Zhejiang Shuren University

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

Funders: National Natural Science Foundation of China, Primary Research and Development Plan of Zhejiang Province, National Key Research and Development Program of China, Natural Science Foundation of Zhejiang Province

Awards: G3412139110, G3914270723, G4067807411, 低热量甘油二酯基油凝胶的构建、特性研究及其在烘焙产品的应用, G7991321314, G986933669

OpenAlex ID: W7148580890

FWCI: 5.87

Cites: 55

Cited by: 2

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