Preparation and characterization of pectin-lauric acid fat crystal particles: interfacial adsorption and thermodynamic behavior

Food Hydrocolloids 2026

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Authors: Wenlin Xu, Yiwen Shen, Xue Bai, Xue Bai, JIN GUO, Yan Tian, Xinpeng Bai, Xinpeng Bai
DOI: 10.1016/j.foodhyd.2025.112401
Cited by: 1
References: 56

Fields of Study & Subjects

Food Chemistry and Fat Analysis Proteins in Food Systems Microencapsulation and Drying Processes

Publication details

Journal / source
Food Hydrocolloids
Publisher
Elsevier BV
Volume
174
Pages
112401–112401
Publication date
7 January 2026
Language
EN