Xanthan gum-assisted fabrication of stable emulsion-based oleogel structured with gelatin and proanthocyanidins

Publication date: Available online 11 January 2021Source: Food HydrocolloidsAuthor(s): Haibo Pan, Xinlei Xu, Ziqi Qian, Huan Cheng, Xuemin Shen, Shiguo Chen, Xingqian Ye

Source: Food Hydrocolloids - January 12, 2021 Category: Food Science Source Type: research