Abstract
Chenyu Bai, Shuyu Lu, Xinna Hu, Tao Ma, Yi Song
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Rheology and 3D printing characteristics of heat-inducible pea protein-carrageenan-glycyrrhizic acid emulsions as edible inks
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Elucidating the effect of chitosan microgel characteristics on the large amplitude oscillatory shear (LAOS) behavior of their stabilized high internal phase emulsions using the sequence of physical processes (SPP) approach and comparison with mayonnaise
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Oxidative and physical stability of vegetable oil oleogels with a binary mixture of beeswax and candelilla wax
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