The characterization of zein/xanthan gum composite oleogel: A comparative study of bioactive substances in interface and oil phases

作者：Hong Chen, Qiming Wang, Sili Liu, Zhenan Rao, Xiaojuan Lei, Jichun Zhao, Lin Lei, Kaihong Zeng, Jian Ming · 发表于：Food Hydrocolloids · 年份：2024 · DOI：10.1016/j.foodhyd.2024.110613 · 被引用次数：18 · 研究领域：Food Chemistry and Fat Analysis、Proteins in Food Systems、Polysaccharides Composition and Applications