Rheological properties of highly stable foams co-stabilized by nanoparticles and xanthan gum or guar gum
Youjie Sheng, Tiantian Wang, Hanling Zhang, Ma Li, Yang Li, Shanwen Zhang, Die Hu
Topics & Concepts
Guar gumXanthan gumRheologyMaterials scienceGuarChemical engineeringNanoparticleComposite materialChemistryFood scienceNanotechnologyEngineeringPickering emulsions and particle stabilizationProteins in Food SystemsSurfactants and Colloidal Systems