Low-internal-phase and high-viscoelastic emulsion gel synergistically stabilized by buckwheat protein microgel and carboxylated cellulose nanofibers
Yuheng Wang, Jintao Zhang, Bo Liu, Lang Cai, Yilin Zhao, Shangzheming Li, Shixin Song, Lei Yu
Topics & Concepts
EmulsionRheologyViscoelasticityChemical engineeringMaterials scienceNanofiberMicrostructureCellulosePhase (matter)Composite materialChemistryOrganic chemistryEngineeringProteins in Food SystemsPolysaccharides Composition and ApplicationsFood Chemistry and Fat Analysis