Water-in-water-in-water emulsions formed by cooling mixtures of guar, amylopectin and gelatin
Jiafeng Chen, Jian Guo, Xiao‐Quan Yang, Taco Nicolaï
Topics & Concepts
GelatinAmylopectinGuar gumPhase (matter)EmulsionChemical engineeringGuarChromatographyAqueous solutionChemistryMaterials sciencePolysaccharideStarchOrganic chemistryBiochemistryAmyloseEngineeringPickering emulsions and particle stabilizationProteins in Food SystemsMicroencapsulation and Drying Processes