Food-grade bigels: Evaluation of hydrogel:oleogel ratio and gelator concentration on their physicochemical properties
Artur J. Martins, Ana Guimarães, Pablo Fuciños, Pedro Henrique Assis Sousa, Armando Venâncio, Lorenzo Pastrana +1 more
Food Hydrocolloids
Concepts
BiopolymerRheologyFourier transform infrared spectroscopyChemistryDynamic mechanical analysisChemical engineeringPolymerLocust bean gum