Xanthan gum-assisted fabrication of stable emulsion-based oleogel structured with gelatin and proanthocyanidins
Haibo Pan, Xinlei Xu, Ziqi Qian, Huan Cheng, Xuemin Shen, Shiguo Chen, Xingqian Ye
Topics & Concepts
Food scienceGelatinChemistryEmulsionChewinessXanthan gumColloidChromatographyMaterials scienceRheologyOrganic chemistryComposite materialFood Chemistry and Fat AnalysisProteins in Food SystemsBiochemical Analysis and Sensing Techniques