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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...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2016
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| Materias: | |
| 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 |