Influence of chitosan concentration on the stability, microstructure and rheological properties of O/W emulsions formulated with high-oleic sunflower oil and potato protein

Flow behaviour, linear viscoelasticity and surface properties of chitosan aqueous solutions

Assessing differences between Ostwald ripening and coalescence by rheology, laser diffraction and multiple light scattering

Influence of gellan gum concentration on the dynamic viscoelasticity and transient flow of fluid gels

Large amplitude oscillatory shear of xanthan gum solutions. Effect of sodium chloride (NaCl) concentration

Relationship of rheological and microstructural properties with physical stability of potato protein-based emulsions stabilized by guar gum