Yu-Di Wang

Polyphenol-enriched ethylcellulose oleogels with rice bran oil: properties, oxidative stability, and application in Harbin red sausage.

Ethylcellulose (EC)-based oleogels offer a promising alternative to animal fats, yet their lower oxidative stability remains a challenge. In order to explore the effects of polyphenols on the structure, physicochemical properties, and oxidative stability of oleogels, EC-based oleogels loading ferulic acid (FA), rosemar...