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Preparation of camellia oil-based W/O emulsions stabilized by tea polyphenol palmitate: Structuring camellia oil as a

Shui-Zhong Luo1, Xiang-Fang Hu1, Li-Hua Pan2

  • 1School of Food Science and Engineering, Hefei University of Technology, Hefei, China; Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China.

Food Chemistry
|November 10, 2018
PubMed

Keywords:
EmulsionEmulsion gelSolid fatStabilityTea polyphenol palmitate

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