Journal
RSC ADVANCES
Volume 4, Issue 35, Pages 18136-18140Publisher
ROYAL SOC CHEMISTRY
DOI: 10.1039/c4ra02119c
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Funding
- Marie Curie Career Integration - European Community
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We report a new approach of using dispersed water phase gelation as a mode to create oil continuous emulsion gels. The low temperature gelation property of synergistic hydrocolloid combinations was exploited to develop elastic soft solids using only food-grade components.
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