Effect of variation in basic emulsion structure and polysaccharide content on the physicochemical properties and structure of composite-based emulsion gels as cube fat mimetics
Yuqing Ren, Lai Wei, Jun Hao Yoong, Zhiyue Miao, He Li, Jinnuo Cao, Xinqi Liu
Topics & Concepts
EmulsionChewinessRheologyTexture (cosmology)GlucomannanComposite numberPolysaccharideChemistryMicrostructureChemical engineeringMaterials scienceChromatographyFood scienceComposite materialOrganic chemistryArtificial intelligenceEngineeringImage (mathematics)Computer scienceFood Chemistry and Fat AnalysisProteins in Food SystemsPolysaccharides Composition and Applications