Enhanced rheological and 3D-printing properties of high internal phase emulsions stabilized by egg white microgels synergized with konjac gum/xanthan gum
Xiliang Yu, Lin Han, Qing-Gang Xu, Shengjie Li, Sangeeta Prakash, Xiuping Dong
Topics & Concepts
RheologyThixotropyMaterials scienceXanthan gumShear thinningChemical engineeringViscosityPullulanDynamic mechanical analysisComposite materialPolysaccharideChemistryPolymerOrganic chemistryEngineeringPolysaccharides Composition and ApplicationsProteins in Food SystemsPickering emulsions and particle stabilization