Funder
China Academy of Space Technology
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference43 articles.
1. Effect of starch type and chitosan supplementation on physicochemical properties, morphology, and oil structuring capacity of composite starch bioaerogels;Alavi;Food Hydrocolloids,2023
2. Recent trends in oil structuring using hydrocolloids;Bascuas;Food Hydrocolloids,2021
3. Influence of thickeners (microfibrillated cellulose, starch, xanthan gum) on rheological, tribological and sensory properties of low-fat mayonnaises;Blok;Food Hydrocolloids,2023
4. Fractal approaches to characterize the structure of capillary suspensions using rheology and confocal microscopy;Bossler;Journal of Rheology,2018
5. Hardening of particle/oil/water suspensions due to capillary bridges: Experimental yield stress and theoretical interpretation;Danov;Advances in Colloid and Interface Science,2018