Wheat glutenin-polysaccharide complexes as novel stabilizers for high-internal-phase emulsions: Application in 3D-printed dysphagia foods and rutin delivery

Bookmark (0)
Please login to bookmark Close

Publication date: May 2026

Source: Food Hydrocolloids, Volume 174

Author(s): Wen Lv, Mengyuan Zhang, Yange Chen, Yilin Wang, Xuanbo Liu, Yibin Zhou, Yongquan Wang

​Publication date: May 2026Source: Food Hydrocolloids, Volume 174Author(s): Wen Lv, Mengyuan Zhang, Yange Chen, Yilin Wang, Xuanbo Liu, Yibin Zhou, Yongquan Wang Read More