2023peer-reviewed82 citations
Edible polysaccharide-based oleogels and novel emulsion gels as fat analogues: A review
Xiangfang Hu, Qinbo Jiang, Liyang Du, Zong Meng
Carbohydrate Polymers
Concepts
EmulsionPolysaccharideFlavorChemistryXanthan gumFood sciencePolymer science