Rheology of Emulsion-Filled Gels Applied to the Development of Food Materials
Emulsion-filled gels are classified as soft solid materials and are complex colloids formed by matrices of polymeric gels into which emulsion droplets are incorporated. Several structural aspects of these gels have been studied in the past few years, including their applications in food, which is th...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2016-08-01
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| Series: | Gels |
| Subjects: | |
| Online Access: | http://www.mdpi.com/2310-2861/2/3/22 |