Published in
Elsevier, Food Chemistry, (276), p. 209-217, 2019
DOI: 10.1016/j.foodchem.2018.09.161
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Preparation of camellia oil-based W/O emulsions stabilized by tea polyphenol palmitate: Structuring camellia oil as a potential solid fat replacer
Journal article published in 2019 by
Shui-Zhong Luo,
Xiang-Fang Hu,
Li-Hua Pan,
Zhi Zheng,
Yan Zhao,
Li-Li Cao,
Min Pang,
Zhi-Gang Hou,
Shao-Tong Jiang
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