Exploiting the robust network structure of zein/low-acyl gellan gum nanocomplexes to create Pickering emulsion gels with favorable properties.
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DOI: 10.1016/j.foodchem.2021.129112
Abstract: Zein/low-acyl gellan gum (GG) composite particles (ZGPs) were fabricated to stabilize Pickering emulsions (termed "ZGPEs"). The wettability of ZGPs was manipulated simply by adjusting the concentration of GG. The effects of GG concentration, oil fraction… read more here.
Keywords: microscopy; zein low; low acyl; favorable properties ... See more keywords