Alginate-based emulsion micro-gel particles produced by an external/internal O/W/O emulsion-gelation method: Formation, suspension rheology, digestion, and application to gel-in-gel beads

Publication date: Available online 9 June 2021Source: Food HydrocolloidsAuthor(s): Duanquan Lin, Alan L. Kelly, Song Miao

Source: Food Hydrocolloids - June 9, 2021 Category: Food Science Source Type: research