An overview on preparation of emulsion-filled gels and emulsion particulate gels - ScienceDirect
4.5 (442) · $ 7.50 · In stock
Jiang 2021, PDF, Emulsion
Emulsion-filled hydrogels for food applications: influence of pH on emulsion stability and a coating on microgel protection - Food & Function (RSC Publishing)
An overview on preparation of emulsion-filled gels and emulsion particulate gels - ScienceDirect
Protein-based emulsion gels as materials for delivery of bioactive substances: Formation, structures, applications and challenges - ScienceDirect
PDF) Application of Emulsion Gels as Fat Substitutes in Meat Products
Rheology, Microstructure, and Storage Stability of Emulsion-Filled G
Frontiers Engineering Emulsion Gels as Functional Colloids Emphasizing Food Applications: A Review
Gels, Free Full-Text
Developing emulsion gels by incorporating Jerusalem artichoke inulin and investigating their lipid oxidative stability, Food Production, Processing and Nutrition
Creamy mouthfeel of emulsion-filled gels with different fat contents: Correlating tribo–rheology with sensory measurements - ScienceDirect
Emulsion Gel and Its Preparation, Emulsion
Emulsion gels: The structuring of soft solids with protein-stabilized oil droplets - ScienceDirect
Emulsion Gel and Its Preparation, Emulsion
Gels, Free Full-Text