Rheological behavior of emulsion gels stabilized by zein/tannic acid complex particles

Food Hydrocolloids

Volumn 77, Issue , 2018, Pages 363-371

  Zou, Yuan ^a,b   Yang, Xiaoquan ^a   Scholten, Elke ^b  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Gel like emulsion; Microstructure; Rheological property; Zein tannic acid complex particle

Indexed keywords

COMPLEX NETWORKS; EMULSIFICATION; EMULSIONS; RHEOLOGY;

COMPLEX PARTICLES; EMULSION GEL; GEL-LIKE EMULSION; OIL CONTENTS; PARTICLES CONCENTRATION; RHEOLOGICAL BEHAVIOUR; RHEOLOGICAL PROPERTY; STRUCTURE FORMATIONS; TANNIC ACID; ZEIN/TANNIC ACID COMPLEX PARTICLE;

MICROSTRUCTURE;

EID: 85032179527     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2017.10.013     Document Type: Article

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