Development of emulsion gelatin gels for food application: Physicochemical, rheological, structural and thermal characterization
Wafa Taktak, Marwa Hamdi, Imène Chentir, Soumaya Boughriba, Youssra Ben Azaza, Suming Li, Monçef Nasri, Maha Karra‐Chaabouni, Rim Nasri
Topics & Concepts
GelatinEmulsionThermogravimetric analysisRheologySonicationHomogenization (climate)Materials scienceChemical engineeringChemistryComposite materialChromatographyOrganic chemistryBiologyEngineeringEcologyBiodiversityProteins in Food SystemsMicroencapsulation and Drying ProcessesCollagen: Extraction and Characterization