Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
604795 | Food Hydrocolloids | 2013 | 7 Pages |
Abstract
Novel textural characteristics can be created in food products based on heteroaggregation of oppositely charged biopolymer-coated lipid droplets. This study focuses on the use of two food-grade emulsifiers (WPI and modified starch) to prepare these mixed emulsions.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Colloid and Surface Chemistry
Authors
Yingyi Mao, David Julian McClements,