Study on the interfacial properties of rice bran oil bodies affecting their physicochemical properties, stability and adsorption behavior at the oil-water interface for the design of precisely emulsified systemsJia Hao, Duoxia Xu, Eric A. Decker et al.|Food Hydrocolloids|2023Cited by 58
The fabrication, microstructure, rheological properties and interactions of soft solid oleogels of hazelnut oil bodyQiuyu Wang, Baoguo Sun, Fengru Zhang et al.|Food Hydrocolloids|2024Cited by 33
Designing calcium-fortified milk for improving stability and calcium bioaccessibility by solid dispersion emulsificationFengru Zhang, Duoxia Xu, Kaiyi Zou et al.|Food Research International|2024Cited by 17