pH and protein to polysaccharide ratio control the structural properties and viscoelastic network of HIPE-templated biopolymeric oleogels

Published 2019 View Full Article

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Title
pH and protein to polysaccharide ratio control the structural properties and viscoelastic network of HIPE-templated biopolymeric oleogels
Authors
Keywords
Edible oil structuring, Protein-polysaccharide colloidal mixtures, HIPEs, Oleogels, Microstructure, Pulse-field gradient NMR, Rheology
Journal
Food Structure-Netherlands
Volume 21, Issue -, Pages 100112
Publisher
Elsevier BV
Online
2019-04-25
DOI
10.1016/j.foostr.2019.100112

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