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Structural reinforcement of O/W bigels by incorporating soy protein isolate–gellan gum complex and beeswax: Enhancing 3D printing precision and freeze-thaw stability

Authors: Hyeong Do Kim, Yu Ji Ye, Ming Kong et al.

Publication: Food Hydrocolloids

Published: Apr 1, 2027

Source: Crossref

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Structural reinforcement of O/W bigels by incorporating soy protein isolate–gellan gum complex and beeswax: Enhancing 3D printing precision and freeze-thaw stability

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