The rheological properties and stability of gelled emulsions applying to κ-carrageenan and methyl cellulose as an animal fat replacement
Jiseon Lee, Gihyun Wi, Mi‐Jung Choi
Topics & Concepts
CreamingHomogenizerEmulsionRheologyChemical engineeringMaterials scienceMethyl celluloseViscosityAqueous two-phase systemViscoelasticityComposite materialChemistryChromatographyAqueous solutionCelluloseOrganic chemistryEngineeringProteins in Food SystemsFood Chemistry and Fat AnalysisMicroencapsulation and Drying Processes