Role of gelation temperature in rheological behavior and microstructure of high elastic starch-based emulsion-filled gel
Xia Zhao, Dong Li, Lijun Wang, Yong Wang
Topics & Concepts
EmulsionRheologyMaterials scienceStarchChemical engineeringMicrostructureDynamic mechanical analysisComposite materialRheometryPolymerChemistryOrganic chemistryEngineeringProteins in Food SystemsPolysaccharides Composition and ApplicationsFood composition and properties