Beeswax-constructed O(1)/W/O(2) double emulsion gels: Stabilization mechanism, 3D printability, and co-delivery of nutrients.
- DOI
- 10.1016/j.foodchem.2026.151832
- Published
- 2026 Oct 29
- Container
- Food chemistry
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.151832,
title = {Beeswax-constructed O(1)/W/O(2) double emulsion gels: Stabilization mechanism, 3D printability, and co-delivery of nutrients.},
author = {Wu Q and Bai C and Xu B and Liu Z and Hu X and Ma T and Song Y},
year = {2026},
journal = {Food chemistry},
doi = {10.1016/j.foodchem.2026.151832},
url = {https://doi.org/10.1016/j.foodchem.2026.151832}
}RIS
TY - JOUR TI - Beeswax-constructed O(1)/W/O(2) double emulsion gels: Stabilization mechanism, 3D printability, and co-delivery of nutrients. AU - Wu Q AU - Bai C AU - Xu B AU - Liu Z AU - Hu X AU - Ma T AU - Song Y PY - 2026 JO - Food chemistry DO - 10.1016/j.foodchem.2026.151832 UR - https://doi.org/10.1016/j.foodchem.2026.151832 ER -
APA
Q, W., C, B., B, X., Z, L., X, H., T, M., & Y, S. (2026). Beeswax-constructed O(1)/W/O(2) double emulsion gels: Stabilization mechanism, 3D printability, and co-delivery of nutrients.. Food chemistry. https://doi.org/10.1016/j.foodchem.2026.151832
Source records
- pubmed · retrieved 2026-11-10T20:01:02.417Z