High internal phase emulsion gels (HIPE-gels) prepared using food-grade components
Keyword(s):
We report a new approach of using dispersed water phase gelation as a mode to create oil continuous emulsion gels. Low temperature gelation property of synergistic hydrocolloid combinations was exploited to develop elastic soft solids using only food-grade components.
2020 ◽
Vol 12
(40)
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pp. 45493-45503
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Keyword(s):
Keyword(s):
2014 ◽
Vol 884-885
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pp. 186-189
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Keyword(s):
2015 ◽
Vol 3
(20)
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pp. 4118-4122
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