Работы, цитирующие эту работу

Работ: 2

Работа: Improving freeze-thaw stability and 3D printing performance of soy protein isolate emulsion gel inks by guar & xanthan gums

1. 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

2. Tailoring the properties of low oil phase Pickering emulsion gels through polysaccharide reinforcement

   Kangyu Li, Jiaxin Guo, Asliddin Fayzullaev +2

   СтатьяPickering emulsions and particle stabilizationColloids and Surfaces A Physicochemical and Engineering Aspects2026Цитирований: 0

   ABIABI:AkademIndex/openalex/2026.article.000393