Pectin-based emulsion gels: Formation mechanisms, multiscale characterization, influencing factors and applications.
Journal: Food chemistry: X
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Abstract
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How to Cite this Article
Qi T, Ren J, Pan S, et al. (2026). "Pectin-based emulsion gels: Formation mechanisms, multiscale characterization, influencing factors and applications.". Food chemistry: X. https://doi.org/10.1016/j.fochx.2026.104707