Rheology of Emulsion-Filled Gels Applied to the Development of Food Materials

Emulsion-filled gels are classified as soft solid materials and are complex colloids formed by matrices of polymeric gels into which emulsion droplets are incorporated. Several structural aspects of these gels have been studied in the past few years, including their applications in food, which is th...

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Detalles Bibliográficos
Autores principales: Geremias-Andrade, Ivana M., Souki, Nayla P.B.G., Moraes, Izabel C.F., Pinho, Samantha C.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2016
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6318578/
https://www.ncbi.nlm.nih.gov/pubmed/30674153
http://dx.doi.org/10.3390/gels2030022

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6318578/
https://www.ncbi.nlm.nih.gov/pubmed/30674153
http://dx.doi.org/10.3390/gels2030022

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