Food research international (Ottawa, Ont.)CarrageenanEmulsionsRheologyHydrogelsWater
Insights into the stabilization and rheological properties of water-in-oil high internal phase emulsions based on κ-carrageenan hydrogels.
Jingjing Yu, Jia Li, Duoxia Xu, Yanxiang Gao, Like Mao
Published: 202510.1016/j.foodres.2025.117134
Abstract
The typical polyglycerol polyricinoleate (PGPR) concentration range used in W/O emulsions is 0.2-10 wt%. However, the formation of W/O high internal phase emulsions (HIPEs) usually requires larger amounts of surfactants due to their thermodynamic ins…
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