The effects of microfluidization and ultrasonication on gelation and structural properties of Spirulina

Food Structure 2026

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Authors: Yaren Yurdagul, Oguz Kaan Ozturk

DOI: 10.1016/j.foostr.2026.100516

Cited by: 2

References: 51

Fields of Study & Subjects

Electrostatics and Colloid Interactions Hydrogels: synthesis properties applications Microencapsulation and Drying Processes

References 51