Impact of xanthan gum/locust bean gum complex and oil types on rheological properties and sensory attributes of gel-in-oil-in-water (G/O/W) double emulsion
Jae Jun Jeong, Jiwon Kwon, Jiseon Lee, Jochen Weiß, Mi‐Jung Choi
Topics & Concepts
Locust bean gumXanthan gumRheologyEmulsionFood scienceChemistryChemical engineeringMaterials scienceOrganic chemistryComposite materialEngineeringProteins in Food SystemsPolysaccharides Composition and ApplicationsFood Chemistry and Fat Analysis