Structural and rheological properties of bigels formed with xanthan gum hydrogel and lecithin/glycerol monostearate oleogel
Hemian Yi, Yu-Ra Kang, Yoon Hyuk Chang
Topics & Concepts
Xanthan gumRheologyLecithinGlycerolChemistryChemical engineeringFood sciencePolymer scienceMaterials scienceChromatographyOrganic chemistryComposite materialEngineeringFood Chemistry and Fat AnalysisPolysaccharides Composition and ApplicationsProteins in Food Systems