Controlling the properties of 3D-printed sodium caseinate emulsion gels by tuning starch-induced network architecture.
- DOI
- 10.1016/j.foodres.2026.119611
- Published
- 2026 Sep 30
- Container
- Food research international (Ottawa, Ont.)
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodres.2026.119611,
title = {Controlling the properties of 3D-printed sodium caseinate emulsion gels by tuning starch-induced network architecture.},
author = {Zhang K and Tian F and Li X and Ge S and Wang Y and Qin Y and Li M and Fan R and Sun Q and Ji N},
year = {2026},
journal = {Food research international (Ottawa, Ont.)},
doi = {10.1016/j.foodres.2026.119611},
url = {https://doi.org/10.1016/j.foodres.2026.119611}
}RIS
TY - JOUR TI - Controlling the properties of 3D-printed sodium caseinate emulsion gels by tuning starch-induced network architecture. AU - Zhang K AU - Tian F AU - Li X AU - Ge S AU - Wang Y AU - Qin Y AU - Li M AU - Fan R AU - Sun Q AU - Ji N PY - 2026 JO - Food research international (Ottawa, Ont.) DO - 10.1016/j.foodres.2026.119611 UR - https://doi.org/10.1016/j.foodres.2026.119611 ER -
APA
K, Z., F, T., X, L., S, G., Y, W., Y, Q., M, L., R, F., Q, S., & N, J. (2026). Controlling the properties of 3D-printed sodium caseinate emulsion gels by tuning starch-induced network architecture.. Food research international (Ottawa, Ont.). https://doi.org/10.1016/j.foodres.2026.119611
Source records
- pubmed · retrieved 2026-09-26T13:06:37.716Z