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Development and characterization of a casein-hyaluronic acid emulsion gel with high water-holding capacity and excellent rheological properties for 3D printing

Ningzhe Wang; Jie Hu; Kaida Zhang; Ye Zhang; Yunqing Jiang; Xibo Wang; Qingfeng Ban
Food Hydrocolloids · Vol. 140 · pp. 108632 · 2023

Abstract

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Bibliographic Information

JournalFood Hydrocolloids
PublisherElsevier
Publication Date2023-07-01
Publication Year2023
Volume140
Pages108632
Document TypeJournal Article
eISSN0268-005X
DOI10.1016/j.foodhyd.2023.108632
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1986-09-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/0268005X
Publisher PageOpen Publisher Page
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