Emulgels Structured with Dietary Fiber for Food Uses: A Rheological Model

Emulgels are biphasic emulsified systems in which the continuous phase is structured with a specific gelling agent. In this work, a rheological and microscopic investigation of O/W emulgels prepared by structuring the aqueous (continuous) phase with citrus fiber was carried out with the aim of desig...

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Detalles Bibliográficos
Autores principales: Bruno, Elisabetta, Lupi, Francesca Romana, Mammolenti, Domenico, Mileti, Olga, Baldino, Noemi, Gabriele, Domenico
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9736285/
https://www.ncbi.nlm.nih.gov/pubmed/36496676
http://dx.doi.org/10.3390/foods11233866

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9736285/
https://www.ncbi.nlm.nih.gov/pubmed/36496676
http://dx.doi.org/10.3390/foods11233866

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