Browsing Artículos (Ingeniería Química) by Subject "Xanthan gum"
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Influence of nanoemulsion/gum ratio on droplet size distribution, rheology and physical stability of nanoemulgels containing inulin and omega-3 fatty acids
(Wiley-Blackwell, 2022)Background: New consumer habits are forcing the food industry to develop new and healthy products. In response to this ...