Oleogel containing egg yolk phospholipids: an ideal flavored oil of fatty note
The findings of the present study indicate that oleogel containing EPL is prone to generating large quantities of desired lipid-derived odorants, thereby suggesting its potential application as a flavored oil of fatty note and meeting the aroma requirement of different foods. © 2025 Society of Chemical Industry.
Authors
- Ling Li (ORCID: https://orcid.org/0000-0002-7083-5586)
- Ronald C. Surdam Zung S. Jiao
- Qin Zhang (ORCID: https://orcid.org/0000-0002-6121-6513)
- De‐Wei Chen (ORCID: https://orcid.org/0000-0003-1252-0903)
- Haoran Zhang (ORCID: https://orcid.org/0000-0001-7945-7756)
- Peng Wan (ORCID: https://orcid.org/0000-0002-0986-4687)
- Liqiong Wen
Institutions
- Guangxi University (CN)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2025-05-22
- DOI
- https://doi.org/10.1002/jsfa.14380
- Primary Topic
- Food Chemistry and Fat Analysis
- Type
- article
- Field-Weighted Citation Impact
- 0.00
Funders
- National Natural Science Foundation of China