Characterization and stability of low-oil emulsion gels with newly shaped droplets stabilized by camellia saponin and k-carrageenan
Shengnan Li, Panpan Li, Jing Wang, Yanju Lu, Yuxiang Chen, Zhao Zhen, Jianxin Jiang, Xian Cheng, Liangwu Bi
Topics & Concepts
EmulsionChemical engineeringRheologyChemistryOil dropletCamelliaMicrostructureParticle sizeViscosityMaterials scienceChromatographyOrganic chemistryCrystallographyComposite materialEngineeringBiologyBotanyProteins in Food SystemsFood Chemistry and Fat AnalysisPolysaccharides Composition and Applications