Chenxing Feng

1 ta ish

Jiangnan University

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

   MaqolaFood Chemistry and Fat AnalysisFood Chemistry20250 iqtibos

   ABIABI:AkademIndex/2025.article.000946