Pickering emulsion gels with curdlan as both the emulsifier and the gelling agent: Emulsifying mechanism, gelling performance and gel properties
Fuente: Food Chemistry
Publication date: 15 February 2025Source: Food Chemistry, Volume 465, Part 1Author(s): Liang Zhang, Xue Han, Ke-Jun Guo, Yi-Ping Ren, Ying Chen, Jie Yang, Jian-Ya Qian