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Polysaccharide-based edible emulsion gel stabilized by regenerated cellulose

  • Published:2019-06 Issue: Volume:91 Page:232-237
  • ISSN:0268-005X
  • Container-title:Food Hydrocolloids
  • language:en
  • Short-container-title:Food Hydrocolloids

Author:

Jiang Yang,Liu LingliORCID,Wang Bijia,Yang Xuexia,Chen Zhize,Zhong Yi,Zhang Linping,Mao Zhiping,Xu Hong,Sui Xiaofeng

Funder

Fundamental Research Funds for the Central Universities

National Key R&D Program of China

Programmer of Introducing Talents of Discipline to Universities

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference51 articles.

1. Food gels: Gelling process and new applications;Banerjee;Critical Reviews in Food Science and Nutrition,2012

2. Pickering emulsions for food applications: Background, trends, and challenges;Berton-Carabin;Annual Review of Food Science & Technology,2015

3. Food protein-based materials as nutraceutical delivery systems;Chen;Trends in Food Science & Technology,2006

4. Hydrocolloids as emulsifiers and emulsion stabilizers;Dickinson;Food Hydrocolloids,2009

5. Emulsion gels: The structuring of soft solids with protein-stabilized oil droplets;Dickinson;Food Hydrocolloids,2012
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