Design and characterization of double-cross-linked emulsion gels using mixed biopolymers: Zein and sodium alginate
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DOI: 10.1016/j.foodhyd.2020.106473
Abstract: Abstract In this study, a double-cross-linked emulsion gel was formed using a Pickering emulsion as a template and two food-grade biopolymers, zein and sodium alginate (SA), as gelling agents. First, the zein was crosslinked with… read more here.
Keywords: double cross; cross linked; emulsion gels; linked emulsion ... See more keywords