Tuning rheological behavior and 3D printability of a thermoreversible agar-corn starch-microfibrillated cellulose emulsion gel
- DOI
- 10.1016/j.foodchem.2026.151835
- Published
- 2026-12
- Container
- Food Chemistry
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.151835,
title = {Tuning rheological behavior and 3D printability of a thermoreversible agar-corn starch-microfibrillated cellulose emulsion gel},
author = {Nur Istianah and Ju Hyun Min and Kiki Fibrianto and Elok Waziiroh and Siska Septiana and Jungwoo Yang and Saroat Rawdkuen and Young Hoon Jung},
year = {2026},
journal = {Food Chemistry},
doi = {10.1016/j.foodchem.2026.151835},
url = {https://doi.org/10.1016/j.foodchem.2026.151835}
}RIS
TY - JOUR TI - Tuning rheological behavior and 3D printability of a thermoreversible agar-corn starch-microfibrillated cellulose emulsion gel AU - Nur Istianah AU - Ju Hyun Min AU - Kiki Fibrianto AU - Elok Waziiroh AU - Siska Septiana AU - Jungwoo Yang AU - Saroat Rawdkuen AU - Young Hoon Jung PY - 2026 JO - Food Chemistry DO - 10.1016/j.foodchem.2026.151835 UR - https://doi.org/10.1016/j.foodchem.2026.151835 ER -
APA
Istianah, N., Min, J. H., Fibrianto, K., Waziiroh, E., Septiana, S., Yang, J., Rawdkuen, S., & Jung, Y. H. (2026). Tuning rheological behavior and 3D printability of a thermoreversible agar-corn starch-microfibrillated cellulose emulsion gel. Food Chemistry. https://doi.org/10.1016/j.foodchem.2026.151835
Source records
- crossref · retrieved 2026-11-08T07:34:36.583Z