Pectin-based microgel particles: Assessment of their preparation and used in emulsion-based systems
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Beschreibung
Emulsion-based food products, such as drinks, salad dressings, desserts and sauces, are part of our daily lives. Due to their composition, emulsions are thermodynamically unstable. Therefore, the addition of emulsifying agents is required to obtain a stable product. This thesis investigates a relatively new kind of emulsifying agent: microgel particles (MGP) based on biopolymers for food applications. Microgel particles are lyophilic, particulate polymer networks, whose properties are more complex than those of single polymer chains and particles. The groundwork done in MGP research shows the versatility of these materials. However, although much has been published on MGP based on synthetic polymers, it remains unclear whether polysaccharide-based MGP follow the same trend and possess the same properties. Hence, this research focuses on biopolymer-based MGP.
Autor*in
Gabriela I. Saavedra Isusi
Themen in »Pectin-based microgel particles: Assessment of their preparation and used in emulsion-based systems«
Pectin Microgel particle Emulsionen