Food-grade bigels: Evaluation of hydrogel:oleogel ratio and gelator concentration on their physicochemical properties
Artur J. Martins, Ana Guimarães, Pablo Fuciños, Pedro Henrique Assis Sousa, Armando Venâncio, Lorenzo Pastrana, Miguel A. Cerqueira
Topics & Concepts
BiopolymerRheologyFourier transform infrared spectroscopyChemistryDynamic mechanical analysisChemical engineeringPolymerLocust bean gumGuar gumGlass transitionMaterials scienceFood scienceOrganic chemistryComposite materialXanthan gumEngineeringFood Chemistry and Fat AnalysisPolysaccharides Composition and ApplicationsProteins in Food Systems