Effects of inducer type and concentration on the formation mechanism of W/O/W double emulsion gels-Reference-Cited by-同舟云学术

Effects of inducer type and concentration on the formation mechanism of W/O/W double emulsion gels

Published:2022-06 Issue: Volume:379 Page:132166
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Han Lu,Zhou Shijiao,Lu Keyang,Zheng Yunge,Qi Baokun,Li Yang

Funder

Ministry of Agriculture of the People's Republic of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference47 articles.

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3. Effect of high-pressure homogenization on gelling and rheological properties of soybean protein isolate emulsion gel;Bi;Journal of Food Engineering,2020

4. Stability of curcumin encapsulated in solid lipid microparticles incorporated in cold-set emulsion filled gels of soy protein isolate and xanthan gum;Brito-Oliveira;Food Research International,2017

5. viscoelastic properties of heat-set whey protein emulsion gels;Chen;Journal of Texture Studies,1998

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