Bigel formation through surfactant-free co-gelation-in-emul鈥� 鈥� 袣邪蟹袧校

91传媒

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 路 Article
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袗胁褌芯褉褘

袠褋褌芯褔薪懈泻: Journal of Food Engineering

DOI:

Scopus:

袨斜谢邪褋褌懈 蟹薪邪薪懈泄

Food Science