Author:
Rawal Kirti,Wang Yumin,Annamalai Pratheep Kumar,Bhandari Bhesh,Prakash Sangeeta
Reference69 articles.
1. Engineering emulsion gels as functional colloids emphasizing food applications: A review [review];Abdullah;Frontiers in Nutrition,2022
2. Thermal and mineral sensitivity of oil-in-water emulsions stabilised using lentil proteins;Alonso-Miravalles;Foods (Basel, Switzerland),2020
3. Rheological and microstructural changes of oat and barley starches during heating and cooling starches during heating and cooling;Autio;Food Structure,1990
4. Heat-set emulsion gels of casein micelles in mixtures with whey protein isolate;Balakrishnan;Food Hydrocolloids,2017
5. Rheology and phase behavior of aggregating emulsions related to droplet-droplet interactions;Berli;Brazilian Journal of Chemical Engineering,2007