Effect of formation of the maltodextrin/gelatin emulsion on gel properties of gelatin
Author:
Funder
National Natural Science Foundation of China
Publisher
Elsevier BV
Subject
Biochemistry,Food Science
Reference31 articles.
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2. Gelatin/maltodextrin water-in-water (W/W) emulsions for the preparation of cross-linked enzyme-loaded microgels;Beldengrün;Langmuir,2018
3. Formation and stabilization of multiple water-in-water-in-water (W/W/W) emulsions;Beldengrün;Food Hydrocolloids,2020
4. Zein particle-stabilized water-in-water emulsion as a vehicle for hydrophilic bioactive compound loading of riboflavin;Chen;Journal of Agricultural and Food Chemistry,2019
5. Addition of κ-carrageenan increases the strength and chewiness of gelatin-based composite gel;Cheng;Food Hydrocolloids,2022
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