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  Tunable oleosome-based oleogels: Influence of polysaccharide type for polymer bridging-based structuring

Vilgis, T. A., & Zambrano, J. C. (2023). Tunable oleosome-based oleogels: Influence of polysaccharide type for polymer bridging-based structuring. Food Hydrocolloids, 137: 108399. doi:10.1016/j.foodhyd.2022.108399.

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Item Permalink: https://hdl.handle.net/21.11116/0000-000C-2BAD-2 Version Permalink: https://hdl.handle.net/21.11116/0000-000C-2BAE-1
Genre: Journal Article

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1-s2.0-S0268005X22009195-main.pdf (Publisher version), 15MB
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2022
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 Creators:
Vilgis, Thomas A.1, Author           
Zambrano, Juan C.1, Author           
Affiliations:
1Dept. Kremer: Polymer Theory, MPI for Polymer Research, Max Planck Society, ou_1800287              

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 Dates: 2022-12-162023-04
 Publication Status: Issued
 Pages: -
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 Table of Contents: -
 Rev. Type: -
 Identifiers: DOI: 10.1016/j.foodhyd.2022.108399
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Title: Food Hydrocolloids
Source Genre: Journal
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Publ. Info: Oxford : Elsevier
Pages: - Volume / Issue: 137 Sequence Number: 108399 Start / End Page: - Identifier: ISSN: 0268-005X
CoNE: https://pure.mpg.de/cone/journals/resource/954925500140