Study on the mechanical properties, shape memory behavior, microstructure, and deformation mechanism of starch–chitosan shape memory food emulsion gels: Salt-responsive basis

Food Hydrocolloids 2026

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Authors: Ruiling Li, Ying Han, Shiyao Fu, H M Zhang, Zhaoyu Liu, Haitian Zhao, Yi-Xiang Wang, Hongyuan Wang, Xu Yang

DOI: 10.1016/j.foodhyd.2026.113125

Cited by: 1

References: 49

Fields of Study & Subjects

Nanocomposite Films for Food Packaging Microencapsulation and Drying Processes Pickering emulsions and particle stabilization

References 49