Water-in-water-in-water emulsions formed by cooling mixtures of guar, amylopectin and gelatin

Publication date: Available online 18 March 2021Source: Food HydrocolloidsAuthor(s): Jiafeng Chen, Jian Guo, Xiaoquan Yang, Taco Nicolai

Source: Food Hydrocolloids - March 18, 2021 Category: Food Science Source Type: research