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High internal phase Pickering emulsion gel stabilized by whey protein isolate/rutin/guar gum complex for 3D bio-inks

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Publication date: December 2025

Source: Food Research International, Volume 221, Part 4

Author(s): Yeon Ho Kim, Youngkyoung Jeong, Yoon Hyuk Chang

Publication date: December 2025Source: Food Research International, Volume 221, Part 4Author(s): Yeon Ho Kim, Youngkyoung Jeong, Yoon Hyuk Chang Read More

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