Linear and nonlinear viscoelasticity of edible o/w emulsions used as saturated fat replacers
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference43 articles.
1. Engineering rheological properties of edible oleogels with ethylcellulose and lecithin;Aguilar-Zárate;Carbohydrate Polymers,2019
2. Classification of hydrocolloids based on small amplitude oscillatory shear, large amplitude oscillatory shear, and textural properties;Alghooneh;Journal of Texture Studies,2019
3. Effect of fish gelatin-gum Arabic interactions on structural and functional properties of concentrated emulsions;Anvari;Food Research International,2017
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1. Co-regulation of gelatin content and Hofmeister effect on 3D-printed high internal phase emulsion gel characteristics for resveratrol delivery;Food Hydrocolloids;2025-01
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