Preparation, interaction, and digestion of peanut oil body-based emulsion gels with xanthan gum and gallic acid
Tingwei Zhu, Shuoxing Wang, Di Yan, Lifen Zhang, Xingfeng Guo, Fusheng Chen
Topics & Concepts
EmulsionXanthan gumGallic acidDigestion (alchemy)ChemistryFood sciencePeanut oilFood chemistryChromatographyRheologyOrganic chemistryMaterials scienceAntioxidantRaw materialCatalysisIonic liquidGreen chemistryComposite materialFood Chemistry and Fat AnalysisProteins in Food SystemsFood composition and properties