Alginate-based emulsion micro-gel particles produced by an external/internal O/W/O emulsion-gelation method: Formation, suspension rheology, digestion, and application to gel-in-gel beads
Duanquan Lin, Alan L. Kelly, Song Miao
Topics & Concepts
EmulsionRheologyMaterials scienceChemical engineeringParticle sizeChromatographySuspension (topology)ChemistryComposite materialHomotopyPure mathematicsEngineeringMathematicsProteins in Food SystemsMicroencapsulation and Drying ProcessesFood Chemistry and Fat Analysis