articleFood HydrocolloidsDec 27, 2011Closed access

Emulsion gels: The structuring of soft solids with protein-stabilized oil droplets

EDEric Dickinson

University of Leeds

Indexed incrossref

Abstract

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793
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Authors

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Topics & keywords

Topics
Keywords
  • Rheology
  • Emulsion
  • Chemical engineering
  • Oil droplet
  • Materials science
  • Microstructure
  • Volume fraction
  • Colloid
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