A new application with characterized oil-in-water-in-oil double emulsions: Gelatin-xanthan gum complexes for the edible oil industry
Turgay Çetinkaya, Filiz Altay, Zafer Ceylan
Topics & Concepts
Sunflower oilXanthan gumGelatinEmulsionMicrostructureChemistryMaterials scienceChemical engineeringRheologyFood scienceComposite materialOrganic chemistryEngineeringFood Chemistry and Fat AnalysisProteins in Food SystemsPickering emulsions and particle stabilization