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Published in 2021 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2021.106972
Abstract: Abstract Food microgels have attracted much attention recently especially in the use of emulsion stabilization due to their colloidal nature, such as nano-to micro-size, large amount of dangling chains and deformability. However, the stabilization mechanism…
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Keywords:
mechanical interfacial;
chitosan microgels;
interfacial emulsification;
emulsification ... See more keywords