Construction of soybean oil bodies–xanthan gum composite oleogels by emulsion-templated method: Preparation, characterization, and stability analysis
Jianyu Zhu, Lu Liu, Xiaotian Li, Qing Zhang, Ziheng Wang, Ning Chen, Huan Wang, Fengying Xie, Baokun Qi, Lianzhou Jiang
Topics & Concepts
Xanthan gumEmulsionComposite numberThixotropyRheologyChemistryChemical engineeringThermal stabilityPorosityMaterials scienceFood scienceComposite materialOrganic chemistryEngineeringFood Chemistry and Fat AnalysisProteins in Food SystemsPolysaccharides Composition and Applications