Development of rheologically stable high internal phase emulsions by gelatin/chitooligosaccharide mixtures and food application
Hongxia Wang, Ludan Hu, Jie Du, Lin Peng, Liang Ma, Yuhao Zhang
Topics & Concepts
RheologyThixotropyGelatinChemical engineeringEmulsionViscosityMaterials scienceFood chemistryElasticity (physics)ChemistryOrganic chemistryComposite materialIonic liquidCatalysisGreen chemistryEngineeringProteins in Food SystemsPickering emulsions and particle stabilizationPolysaccharides Composition and Applications