摘要
介绍了凝胶形成机理,总结了这些微量成分作为凝胶剂形成的油凝胶特性,为脂质伴随物油凝胶的发展提供参考依据。
The mechanism of gel formation was introduced,and the characteristics of oil gels formed by these trace elements as gels were summarized,which provided reference for the development of lipid concomitant oil gels.
作者
司天雷
王颂博
马传国
陈小威
SI Tian-lei;WANG Song-bo;MA Chuan-guo;CHEN Xiao-wei(College of Food Science and Technology,Henan University of Technology,Zhengzhou 450001,Henan,China;National Engineering Laboratory for Wheat,Corn Futher Processing,Zhengzhou 450001,Henan,China)
出处
《粮食与油脂》
北大核心
2020年第11期1-4,共4页
Cereals & Oils
基金
国家自然基金面上项目(31972110)
“十三五”国家重点研发计划课题(2018YFD0401102)。
关键词
脂质伴随物
植物油
油凝胶
性质
lipid concomitant
vegetable oil
oil gel
property
