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Impact of xanthan gum/locust bean gum complex and oil types on rheological properties and sensory attributes of gel-in-oil-in-water (G/O/W) double emulsion

Jaehyun Jeong; Jiwon Kwon; Jiseon Lee; Jochen Weiss; Mi-Jung Choi
Food Hydrocolloids · Vol. 167 · pp. 111414 · 2025
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Bibliographic Information

JournalFood Hydrocolloids
PublisherElsevier
Publication Date2025-11-01
Publication Year2025
Volume167
Pages111414
Document TypeJournal Article
eISSN0268-005X
DOI10.1016/j.foodhyd.2025.111414
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1986-09-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/0268005X
Publisher PageOpen Publisher Page
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