Rheological Alteration in W/O Emulsions Using Controlled Aggregation and Heteroaggregation of Cellulose Ethers with Protein and Polysaccharide in Aqueous Phases
FOOD HYDROCOLLOIDS（2024）
Key words
Methylcellulose,Hydroxypropyl methylcellulose,Protein,Kappa carrageenan,Rheology,Reduced-fat emulsions
AI Read Science
Must-Reading Tree
Example
Generate MRT to find the research sequence of this paper
Chat Paper
Summary is being generated by the instructions you defined