Improvement of O/W emulsion stability and rheological properties by highly branched cyclic dextrin and preparation of a novel emulsion gel
Wei Liu, Chao Yuan, Bo Cui, Bin Yu, Peng Fei Liu, Wei Gao, Jiawen Liu
Topics & Concepts
EmulsionDextrinCoalescence (physics)Hydrogen bondRheologyChemical engineeringChemistryFourier transform infrared spectroscopyCrystallographyMoleculeMaterials scienceOrganic chemistryAstrobiologyEngineeringPhysicsComposite materialStarchProteins in Food SystemsFood composition and propertiesPolysaccharides Composition and Applications