Bigel formation through surfactant-free co-gelation-in-emul…Farabi University

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Bigel formation through surfactant-free co-gelation-in-emulsion without thermal activation of the hydrogel: Expanding the toolbox for customizable, and food-grade fat replacers

2026 · Article

Жариялану жылы

2026

Дереккөз: Journal of Food Engineering

DOI:

Scopus:

Білім салалары

Food Science