Construction of thermostable and temperature-responsive emulsion gels using gelatin: A novel strategy for replacing animal fat
Yixiao Wang, Xiaoyu Ma, Ling Zhang, Xianbing Xu, Shuzhen Cheng, Ming Du
Topics & Concepts
GelatinEmulsionFat emulsionChemistryFood scienceChemical engineeringChromatographyBiochemistryEngineeringMedicineParenteral nutritionIntensive care medicineProteins in Food SystemsPickering emulsions and particle stabilizationCollagen: Extraction and Characterization