Study on oil body emulsion gels stabilized by composited polysaccharides through microgel particles compaction and natural gelation
Zhangyu Shi, Zhujian Chen, Zong Meng
Topics & Concepts
EmulsionPolysaccharideChemical engineeringXanthan gumTexture (cosmology)Fourier transform infrared spectroscopyRheologyChemistryHomogeneousCreamingCarrageenanMaterials scienceComposite materialOrganic chemistryFood scienceArtificial intelligenceComputer scienceEngineeringPhysicsImage (mathematics)ThermodynamicsProteins in Food SystemsPolysaccharides Composition and ApplicationsFood Chemistry and Fat Analysis