Effect of Variation in Basic Emulsion Structure and Polysaccharide Content on the Physicochemical Properties and Structure of Composite-Based Emulsion Gels as Cube Fat Mimetics

Author:

Ren Yuqing,Wei Lai,Yoong Jun Hao,Miao Zhiyue,Li He,Cao Jinnuo,Liu Xinqi

Publisher

Elsevier BV

Reference41 articles.

1. Declaration of competing interest: The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. References;J X Chen;Foods,2021

2. Effects of gelation on the stability, tribological properties and time-delayed release profile of double emulsions;M M Chen;Food Hydrocolloids,2022

3. Stability and rheology of emulsions containing sodium caseinate: combined effects of ionic calcium and non-ionic surfactant;E Dickinson;Food Hydrocolloids,2003

4. Food-grade double emulsions as effective fat replacers in meat systems;V Eisinaite;Journal of Food Engineering,2017

5. Rheological insight of polysaccharide/protein based hydrogels in recent food and biomedical fields: A review;Z P Fan;International Journal of Biological Macromolecules,2022

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