Influence of polyol Cosolvents on the stability, texture, thermal properties and rheology of Furcellaran-based composite gels

Food Chemistry 2026

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Authors: Anna Stępień, Ewelina Jamróz

DOI: 10.1016/j.foodchem.2026.148719

Cited by: 2

References: 54

Fields of Study & Subjects

Hydrogels: synthesis properties applications Surfactants and Colloidal Systems Rheology and Fluid Dynamics Studies

References 54