Development of rheologically stable high internal phase emulsions by gelatin/chitooligosaccharide mixtures and food application - Concepedia

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Development of rheologically stable high internal phase emulsions by gelatin/chitooligosaccharide mixtures and food application

159

Citations

76

References

2021

Year

Hongxia Wang, Ludan Hu, Jie Du, Lin Peng, Liang Ma, Yuhao Zhang

Food Hydrocolloids

Food ChemistryFood ColloidRheologyFood ApplicationFood EngineeringFood ProcessingGelatin/chitooligosaccharide MixturesEmulsionHealth Sciences

References

	Year	Citations

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