Emulsion gels fabricated by highly branched cyclic dextrin and β-Cyclodextrin: Overcoming the limitation of single-component system for low-oil food applications
Runnan Liu, Liuyan Chen, Chao Yuan, Bo Cui, Guimei Liu, Meng Zhao
Topics & Concepts
EmulsionChemical engineeringDextrinChemistryCrystallizationScanning electron microscopeAqueous two-phase systemPhase (matter)RheologyAdsorptionHydrogen bondAqueous solutionChromatographyMaterials scienceDispersityMacromoleculeConfocal microscopyOil dropletHydrophobic effectConfocalPolymer chemistryProteins in Food SystemsMicroencapsulation and Drying ProcessesHydrogels: synthesis, properties, applications