Oil-in-water emulsion gels stabilized with cellulosic polymers and chitosan: Themorheological and physical-chemical evaluation.

Autor: Dos Santos Carvalho JD; Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), 80, Monteiro Lobato Street, P.O. Box 6121, ZIP 13083-862 Campinas, SP, Brazil. Electronic address: julianads.carvalho@gmail.com., Rabelo RS; Brazilian Center for Research in Energy and Materials (CNPEM), Zip Code 13083-970 Campinas, SP, Brazil., Cerqueira E Silva KF; Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), 80, Monteiro Lobato Street, P.O. Box 6121, ZIP 13083-862 Campinas, SP, Brazil., Hubinger MD; Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), 80, Monteiro Lobato Street, P.O. Box 6121, ZIP 13083-862 Campinas, SP, Brazil.

Publikováno v: International journal of biological macromolecules [Int J Biol Macromol] 2023 May 01; Vol. 236, pp. 123828. Date of Electronic Publication: 2023 Feb 27.