Impact of xanthan gum/locust bean gum complex and oil types on rheological properties and sensory attributes of gel-in-oil-in-water (G/O/W) double emulsion DOI
Jae Jun Jeong, Jung Hye Kwon, Jiseon Lee

et al.

Food Hydrocolloids, Journal Year: 2025, Volume and Issue: unknown, P. 111414 - 111414

Published: April 1, 2025

Language: Английский

Impact of xanthan gum/locust bean gum complex and oil types on rheological properties and sensory attributes of gel-in-oil-in-water (G/O/W) double emulsion DOI
Jae Jun Jeong, Jung Hye Kwon, Jiseon Lee

et al.

Food Hydrocolloids, Journal Year: 2025, Volume and Issue: unknown, P. 111414 - 111414

Published: April 1, 2025

Language: Английский

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