2022peer-reviewed42 citations
Study on oil body emulsion gels stabilized by composited polysaccharides through microgel particles compaction and natural gelation
Zhangyu Shi, Zhujian Chen, Zong Meng
Food Hydrocolloids
Concepts
EmulsionPolysaccharideChemical engineeringXanthan gumTexture (cosmology)Fourier transform infrared spectroscopyRheologyChemistry