The effect of oil type and solvent quality on the rheological behavior of zein stabilized oil-in-glycerol emulsion gels

Published 2019 View Full Article

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Title
The effect of oil type and solvent quality on the rheological behavior of zein stabilized oil-in-glycerol emulsion gels
Authors
Keywords
Zein, Oil type, Solvent quality, Hydrophobic interaction, Emulsion gel, Rheological behavior
Journal
FOOD HYDROCOLLOIDS
Volume 91, Issue -, Pages 57-65
Publisher
Elsevier BV
Online
2019-01-07
DOI
10.1016/j.foodhyd.2019.01.016

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