2021peer-reviewed162 citations
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
Food Hydrocolloids
Concepts
RheologyThixotropyGelatinChemical engineeringEmulsionViscosityMaterials scienceFood chemistry