Food research international (Ottawa, Ont.)Emulsifying AgentsCelluloseOxidation-ReductionMannansHydrogels
Tuning bigel performance via emulsifier type and concentration: Structural, physicochemical, and molecular perspectives.
Yi Xue, Jinfeng Zhong, Xiong Liu, Dao Xiang, Eman Taha, Xiaoli Qin
Published: 202610.1016/j.foodres.2025.118139
Abstract
To develop bigels with tunable physical properties and enhanced chemical stability, this study investigated the effect of emulsifier type and concentration on the physical properties, microstructure, and oxidative stability of bigels composed of ethy…
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