Rheological and Microstructural Properties of Oil-in-Water Emulsion Gels Containing Natural Plant Extracts Stabilized with Carboxymethyl Cellulose/Mango (<i>Mangifera</i><i>indica</i>) Starch
Emulsion gels are an alternative to developing food products and adding bioactive compounds; however, different stabilizers have been employed considering natural ingredients. In this work, stabilization of emulsion gels with blends of carboxymethylcellulose and kernel mango starch was performed wit...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-09-01
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| Series: | Fluids |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2311-5521/6/9/312 |