Rheological properties and microstructure of a novel starch-based emulsion gel produced by one-step emulsion gelation: Effect of oil content
Xia Zhao, Dong Li, Lijun Wang, Yong Wang
Topics & Concepts
RheologyEmulsionMicrostructureStarchViscoelasticityMaterials scienceChemical engineeringFiller (materials)Composite materialChemistryFood scienceEngineeringProteins in Food SystemsFood Chemistry and Fat AnalysisPickering emulsions and particle stabilization