High internal phase emulsion gels (HIPE-gels) prepared using food-grade components

RSC Advances

Volumn 4, Issue 35, 2014, Pages 18136-18140

  Patel, Ashok R ^a   Rodriguez, Ysamar ^b   Lesaffer, Ans ^b   Dewettinck, Koen ^a  

^a GHENT UNIVERSITY   (Belgium)

^b Vandemoortele R and D Centre   (Belgium)

Author keywords

[No Author keywords available]

Indexed keywords

EMULSIFICATION; GELATION; OILS AND FATS;

EMULSION GEL; FOOD GRADE; GELATION PROPERTIES; HIGH INTERNAL PHASE EMULSIONS; LOW TEMPERATURES; NEW APPROACHES; SOFT-SOLID; WATER PHASE;

GELS;

EID: 84899557062     PISSN: None     EISSN: 20462069     Source Type: Journal    
DOI: 10.1039/c4ra02119c     Document Type: Article

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