Development of rheologically stable high internal phase emulsions by gelatin/chitooligosaccharide mixtures and food application
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Title
Development of rheologically stable high internal phase emulsions by gelatin/chitooligosaccharide mixtures and food application
Authors
Keywords
Gelatin, Chitooligosaccharide, High internal phase emulsion, Rheological stability, 3D printing
Journal
FOOD HYDROCOLLOIDS
Volume 121, Issue -, Pages 107050
Publisher
Elsevier BV
Online
2021-07-19
DOI
10.1016/j.foodhyd.2021.107050
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