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Two-ways Regulation of the Emulsion Gel Properties of Curdlan by Dry Ball Milling Treatment and Their Relationships with the Microstructures, Emulsification Characteristics and Gel Properties of Ball Milled Curdlan

Xue Han, Ke-Jun Guo,Xiu-Nan Zhang,Ying Chen,Chun-Sen Wu,Liang Zhang,Jian-Ya Qian

FOOD CHEMISTRY（2025）

Cited 0|Views7
Key words
Dry ball mill,Curdlan,Pickering emulsion gel,Texture properties,Emulsifying property,Thermal stability
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