Nonlinear viscoelasticity and crystallization behavior of anhydrous milk fat/palm stearin/oleogel blends

Jixian Mao1, Yujie Gao1, Zong Meng1

  • 1State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu Province, PR China.

Food Chemistry
|January 14, 2023
PubMed

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