Emulsion gels fabricated by highly branched cyclic dextrin and β-Cyclodextrin: Overcoming the limitation of single-component system for low-oil food applications

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Publication date: April 2026

Source: Food Hydrocolloids, Volume 173

Author(s): Runnan Liu, Liuyan Chen, Chao Yuan, Bo Cui, Guimei Liu, Meng Zhao

​Publication date: April 2026Source: Food Hydrocolloids, Volume 173Author(s): Runnan Liu, Liuyan Chen, Chao Yuan, Bo Cui, Guimei Liu, Meng Zhao Read More

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