Tailoring 3D-printed gelatin-based high internal phase emulsions for enhanced resveratrol delivery: Role of gelatin type, pH, and concentrations

Food Chemistry 2026

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Authors: Lu-yao Zheng, Dong Li, Liang Wang

DOI: 10.1016/j.foodchem.2026.148662

Cited by: 1

References: 65

Fields of Study & Subjects

Proteins in Food Systems Pickering emulsions and particle stabilization Hydrogels: synthesis properties applications

References 65