Influence of Rice Bran Wax Concentration on the Physical Properties and Stability of Resveratrol-Loaded Glycerol-in-Oleogel Emulsions

作者：Qiang Wang, Shusui Chen, Yan Diao, Hu Wanjun · 发表于：Food Biophysics · 年份：2024 · DOI：10.1007/s11483-024-09872-4 · 被引用次数：9 · 研究领域：Food Chemistry and Fat Analysis、Proteins in Food Systems、Sensory Analysis and Statistical Methods