Работы, цитирующие эту работу

Работ: 2

Работа: Stabilization models of foams prepared from whippable bigels: Crystal absorption and droplet stability

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   Xueqiang Qi, Jixian Mao, Wenjie Chang +3

   СтатьяFood Chemistry and Fat AnalysisFood Chemistry2025Цитирований: 0

   ABIABI:AkademIndex/openalex/2025.article.000429

2. O/W/O emulsion gel-based fat analogue for encapsulating flavor substances: rheological properties and personalized 3D printing

   Jixian Mao, Xi Zhou, Chenxing Feng +5

   СтатьяFood Chemistry and Fat AnalysisFood Chemistry2025Цитирований: 0

   ABIABI:AkademIndex/openalex/2025.article.000946