Enhanced rheological and 3D-printing properties of high internal phase emulsions stabilized by egg white microgels synergized with konjac gum/xanthan gum-Reference-Cited by-同舟云学术

Enhanced rheological and 3D-printing properties of high internal phase emulsions stabilized by egg white microgels synergized with konjac gum/xanthan gum

Published:2024-08 Issue: Volume:153 Page:109981
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Yu Xiliang,Han Lin,Xu Qinggang,Li Shengjie,Prakash Sangeeta^ORCID,Dong Xiuping^ORCID

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Reference34 articles.

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2. Effects of starch addition on KGM Sol's Pasting, rheological properties, and gel texture;Deng;ACS Omega,2023

3. Ultrastable emulsion stabilized by the konjac glucomannan-xanthan gum complex;Han;ACS Omega,2023

4. Fabrication of pickering high internal phase emulsions stabilized by pecan protein/xanthan gum for enhanced stability and bioaccessibility of quercetin;Huang;Food Chemistry,2021

5. Modulating the functional properties of protein-stabilized pickering emulsion by inulin, xanthan gum and chitosan;Huang;Food Bioscience,2023

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