Carrageenan-Based Pickering Emulsion Gels Stabilized by Xanthan Gum/Lysozyme Nanoparticle: Microstructure, Rheological, and Texture Perspective.

Foods · 2022 · PMC9736083 · PMID 36496565

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a decreasing trendno p-value reported

Both the G’ and G” showed a decreasing trend with the increase in temperature, suggesting that Pickering emulsion gel was thermal irreversible under this condition [ 30 ].

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