Synergistic interactions of ethyl cellulose and glycerol monostearate in composite oleogel systems
Year: 2025
Type: article
Language: en
Topic: Food Chemistry and Fat Analysis
Authors and affiliations:
raw_author_name: Guanyu Wang
raw_affiliation_strings: School of Food Sciences and Engineering, Qilu University of Technology, Shandong Academy of Sciences, No. 3501 Daxue Road, Changqing District, Ji’nanShandong, 250353, China
Shandong Key Laboratory of Healthy Food Resources Exploration and Creation, Qilu University of Technology, Shandong Academy of Sciences, Ji’nan, China
Shandong Key Laboratory of Healthy Food Resources Exploration and Creation, Qilu University of Technology, Shandong Academy of Sciences, Ji'nan, China
raw_author_name: Haibo Zhao
raw_affiliation_strings: School of Food Sciences and Engineering, Qilu University of Technology, Shandong Academy of Sciences, No. 3501 Daxue Road, Changqing District, Ji’nanShandong, 250353, China
Shandong Key Laboratory of Healthy Food Resources Exploration and Creation, Qilu University of Technology, Shandong Academy of Sciences, Ji’nan, China
Shandong Key Laboratory of Healthy Food Resources Exploration and Creation, Qilu University of Technology, Shandong Academy of Sciences, Ji'nan, China
raw_author_name: Haiteng Tao
raw_affiliation_strings: School of Food Sciences and Engineering, Qilu University of Technology, Shandong Academy of Sciences, No. 3501 Daxue Road, Changqing District, Ji’nanShandong, 250353, China
Shandong Key Laboratory of Healthy Food Resources Exploration and Creation, Qilu University of Technology, Shandong Academy of Sciences, Ji’nan, China
Shandong Key Laboratory of Healthy Food Resources Exploration and Creation, Qilu University of Technology, Shandong Academy of Sciences, Ji'nan, China
raw_author_name: Xuemin Kang
raw_affiliation_strings: School of Food Sciences and Engineering, Qilu University of Technology, Shandong Academy of Sciences, No. 3501 Daxue Road, Changqing District, Ji’nanShandong, 250353, China
Shandong Key Laboratory of Healthy Food Resources Exploration and Creation, Qilu University of Technology, Shandong Academy of Sciences, Ji’nan, China
Shandong Key Laboratory of Healthy Food Resources Exploration and Creation, Qilu University of Technology, Shandong Academy of Sciences, Ji'nan, China
raw_author_name: Bin Yu
raw_affiliation_strings: School of Food Sciences and Engineering, Qilu University of Technology, Shandong Academy of Sciences, No. 3501 Daxue Road, Changqing District, Ji’nanShandong, 250353, China
Shandong Key Laboratory of Healthy Food Resources Exploration and Creation, Qilu University of Technology, Shandong Academy of Sciences, Ji’nan, China
Shandong Key Laboratory of Healthy Food Resources Exploration and Creation, Qilu University of Technology, Shandong Academy of Sciences, Ji'nan, China
raw_author_name: Bo Cui
raw_affiliation_strings: School of Food Sciences and Engineering, Qilu University of Technology, Shandong Academy of Sciences, No. 3501 Daxue Road, Changqing District, Ji’nanShandong, 250353, China
Shandong Key Laboratory of Healthy Food Resources Exploration and Creation, Qilu University of Technology, Shandong Academy of Sciences, Ji’nan, China
Shandong Key Laboratory of Healthy Food Resources Exploration and Creation, Qilu University of Technology, Shandong Academy of Sciences, Ji'nan, China