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

出版年份 2019 全文链接

标题

作者

关键词

Edible oil structuring, Protein-polysaccharide colloidal mixtures, HIPEs, Oleogels, Microstructure, Pulse-field gradient NMR, Rheology

出版物

Volume 21, Issue -, Pages 100112

出版商

Elsevier BV

发表日期

2019-04-25

DOI

10.1016/j.foostr.2019.100112

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