Published February 22, 2023
| Version v1
Dataset
Open
Colloidal network oleogels structured by sonothermal conjugates of sodium caseinate and anionic gums
Authors/Creators
- 1. Department of Food Science and Technology, Faculty of Agricultural Engineering, Sari Agricultural Sciences and Natural Resources University, Km 9 Farah Abad Road, Sari, Iran
- 2. Food Structure and Function Research Group, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000, Ghent, Belgium
Description
The raw data of Maillard conjugates, Maillard conjugate-stabilized emulsions and oleogels.
The optical microscopic images of Maillard conjugate-stabilized emulsions.
Centrifugation and storage stability of emulsions.
Files
Centrifugation stability.jpg
Files
(2.9 MB)
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