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

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...

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Bibliographic Details
Main Authors: Luis Mieles-Gómez, Santander E. Lastra-Ripoll, Edilbert Torregroza-Fuentes, Somaris E. Quintana, Luis A. García-Zapateiro
Format: Article
Language:English
Published: MDPI AG 2021-09-01
Series:Fluids
Subjects:
oil-in-water emulsion gel
carboxymethyl cellulose
mango starch
mango peel extracts
rheological properties
Online Access:https://www.mdpi.com/2311-5521/6/9/312

Internet

https://www.mdpi.com/2311-5521/6/9/312

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