Polysaccharide-based edible emulsion gel stabilized by regenerated cellulose

Y Jiang, L Liu, B Wang, X Yang, Z Chen, Y Zhong… - Food …, 2019 - Elsevier
An edible and structured emulsion gel was successfully prepared from thermo-gelable
polysaccharide curdlan and regenerated cellulose (RC), which was characterized by a set of …
被引用次数：87 相关文章

[引用][C] Polysaccharide-based edible emulsion gel stabilized by regenerated cellulose

Y Jiang, L Liu, B Wang, X Yang, Z Chen, Y Zhong… - 2019