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An overview on preparation of emulsion-filled gels and emulsion particulate gels - ScienceDirect

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An overview on preparation of emulsion-filled gels and emulsion particulate  gels - ScienceDirect
Jiang 2021, PDF, Emulsion

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)

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

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

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

PDF) Application of Emulsion Gels as Fat Substitutes in Meat Products

Rheology, Microstructure, and Storage Stability of Emulsion-Filled G

Rheology, Microstructure, and Storage Stability of Emulsion-Filled G

Frontiers  Engineering Emulsion Gels as Functional Colloids Emphasizing  Food Applications: A Review

Frontiers Engineering Emulsion Gels as Functional Colloids Emphasizing Food Applications: A Review

Gels, Free Full-Text

Gels, Free Full-Text

Developing emulsion gels by incorporating Jerusalem artichoke inulin and  investigating their lipid oxidative stability, Food Production, Processing  and Nutrition

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

Creamy mouthfeel of emulsion-filled gels with different fat contents: Correlating tribo–rheology with sensory measurements - ScienceDirect

Emulsion Gel and Its Preparation, Emulsion

Emulsion Gel and Its Preparation, Emulsion

Emulsion gels: The structuring of soft solids with protein-stabilized oil  droplets - ScienceDirect

Emulsion gels: The structuring of soft solids with protein-stabilized oil droplets - ScienceDirect

Emulsion Gel and Its Preparation, Emulsion

Emulsion Gel and Its Preparation, Emulsion

Gels, Free Full-Text

Gels, Free Full-Text