Fabrication of gelatin-EGCG-pectin ternary complex stabilized W/O/W double emulsions by ultrasonic emulsification: Physicochemical stability, rheological properties and structure
Xiang Huang, Rui Tu, Hongbo Song, Kai Dong, Fang Geng, Lei Chen, Qun Huang, Yingmei Wu
Topics & Concepts
GelatinRheologyPectinTernary operationChemical engineeringEmulsionUltrasonic sensorMaterials scienceChemistryChromatographyFood scienceComposite materialOrganic chemistryProgramming languageAcousticsPhysicsEngineeringComputer scienceProteins in Food SystemsPickering emulsions and particle stabilizationbiodegradable polymer synthesis and properties