Tailoring monoglyceride oleogel crystallization by eutectic and crystal nucleation disturbance: functional frozen specialty fat for use in croissants

Food Research International 2026

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Authors: Yanxia An, Yi Han, Ziwei Liu, Jingyuan Su, Jian Zhang, Keke Liu, Linlin Li

DOI: 10.1016/j.foodres.2026.118357

Cited by: 2

References: 42

Fields of Study & Subjects

Food Chemistry and Fat Analysis Proteins in Food Systems Lipid metabolism and biosynthesis

References 42