2021peer-reviewed79 citations
Xanthan gum-assisted fabrication of stable emulsion-based oleogel structured with gelatin and proanthocyanidins
Haibo Pan, Xinlei Xu, Ziqi Qian, Huan Cheng, Xuemin Shen, Shiguo Chen +1 more
Food Hydrocolloids
Concepts
Food scienceGelatinChemistryEmulsionChewinessXanthan gumColloid