Preparation and characterization of glyceryl monostearate-based oleofoams: a case application in low-fat chocolate
Year: 2025
Type: article
Language: en
Topic: Food Chemistry and Fat Analysis
Authors and affiliations:
raw_author_name: Lukai Ma
raw_affiliation_strings: College of Light Industry and Food, Zhongkai University of Agriculture and Engineering/Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture and Rural Affairs/Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Guangzhou 510225, China
raw_author_name: Linjing Li
raw_affiliation_strings: College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China
College of Light Industry and Food, Zhongkai University of Agriculture and Engineering/Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture and Rural Affairs/Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Guangzhou 510225, China
raw_author_name: Zijian Li
raw_affiliation_strings: College of Light Industry and Food, Zhongkai University of Agriculture and Engineering/Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture and Rural Affairs/Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Guangzhou 510225, China
raw_author_name: Xianhong Bi
raw_affiliation_strings: College of Light Industry and Food, Zhongkai University of Agriculture and Engineering/Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture and Rural Affairs/Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Guangzhou 510225, China
raw_author_name: Hui Chen
raw_affiliation_strings: College of Light Industry and Food, Zhongkai University of Agriculture and Engineering/Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture and Rural Affairs/Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Guangzhou 510225, China
raw_author_name: Xintong Cai
raw_affiliation_strings: School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Victoria, Australia
raw_author_name: Charles Brennan
raw_affiliation_strings: School of Science, Royal Melbourne Institute of Technology University, Melbourne, Australia
raw_author_name: Weiwei Cheng
raw_affiliation_strings: College of Food Science and Engineering, Zhejiang University of Technology, Hangzhou 310014, China
raw_author_name: Linlin Li
raw_affiliation_strings: College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China
College of Light Industry and Food, Zhongkai University of Agriculture and Engineering/Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture and Rural Affairs/Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Guangzhou 510225, China