Nicandra physalodes (Linn.) Gaertn. Polysaccharide-Stabilized Peanut Oil Body Composite Emulsion Gels: Spontaneous Gelation Behavior, Rheological Properties, and 3D Printing Performance
- DOI
- 10.3390/foods15162921
- Published
- 2026-08-20
- Container
- Foods
- Publisher
- MDPI AG
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.3390/foods15162921,
title = {Nicandra physalodes (Linn.) Gaertn. Polysaccharide-Stabilized Peanut Oil Body Composite Emulsion Gels: Spontaneous Gelation Behavior, Rheological Properties, and 3D Printing Performance},
author = {Siqi Sun and Fusheng Chen and Dingyang Lv},
year = {2026},
journal = {Foods},
doi = {10.3390/foods15162921},
url = {https://doi.org/10.3390/foods15162921}
}RIS
TY - JOUR TI - Nicandra physalodes (Linn.) Gaertn. Polysaccharide-Stabilized Peanut Oil Body Composite Emulsion Gels: Spontaneous Gelation Behavior, Rheological Properties, and 3D Printing Performance AU - Siqi Sun AU - Fusheng Chen AU - Dingyang Lv PY - 2026 JO - Foods DO - 10.3390/foods15162921 UR - https://doi.org/10.3390/foods15162921 ER -
APA
Sun, S., Chen, F., & Lv, D. (2026). Nicandra physalodes (Linn.) Gaertn. Polysaccharide-Stabilized Peanut Oil Body Composite Emulsion Gels: Spontaneous Gelation Behavior, Rheological Properties, and 3D Printing Performance. Foods. https://doi.org/10.3390/foods15162921
Source records
- crossref · retrieved 2026-09-26T01:32:44.474Z