Polysaccharide-based edible emulsion gel stabilized by regenerated cellulose

Published 2019 View Full Article

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Title
Polysaccharide-based edible emulsion gel stabilized by regenerated cellulose
Authors
Keywords
Emulsion gel, Regenerated cellulose, Curdlan, Rheological properties
Journal
FOOD HYDROCOLLOIDS
Volume -, Issue -, Pages -
Publisher
Elsevier BV
Online
2019-01-16
DOI
10.1016/j.foodhyd.2019.01.028

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