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Preparation, structure-property relationships and applications of different emulsion gels: Bulk emulsion gels, emulsion gel particles, and fluid emulsion gels

Duanquan Lin, Alan L. Kelly, Song Miao

2020Trends in Food Science & Technology367 citationsDOIOpen Access PDF

Topics & Concepts

EmulsionSyneresisRheologyMaterials scienceChemical engineeringParticle sizeSwellingChromatographyChemistryComposite materialOrganic chemistryEngineeringProteins in Food SystemsFood Chemistry and Fat AnalysisPickering emulsions and particle stabilization
Preparation, structure-property relationships and applications of different emulsion gels: Bulk emulsion gels, emulsion gel particles, and fluid emulsion gels | Litcius