Development of rheologically stable high internal phase emulsions by gelatin/chitooligosaccharide mixtures and food application
Authors:
- Hongxia WangHongxia Wang
- Ludan HuLHLudan Hu
- Jie DuJDJie Du
- Lin PengLPLin Peng
- Liang MaLMLiang Ma
- Yuhao ZhangYZYuhao Zhang
- 1 December 2021
- journal article
- research article
- Published by Elsevier in Food Hydrocolloids
- Vol. 121
Abstract
No abstract availableKeywords
Funding Information
- Natural Science Foundation of Chongqing Municipality
- Fundamental Research Funds for the Central Universities (SWU119069)
- Natural Science Foundation Project of Chongqing (cstc2020jcyj-msxmX0995)
- Chongqing Research Program of Basic Research and Frontier Technology (cstc2018jcyjA0939)
- National Natural Science Foundation of China (31972102)
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