Li, Y.; Gong, Y.; Wang, X.; Ma, Y.; Chai, R.; Zhang, Z.; Guo, C.; Yi, J.
Effect of Post-Mixing pH Regulation of a Gelatin–κ-Carrageenan System on the Structure and 3D Printing Performance of Yellow Peach Pulp Gels. Gels 2026, 12, 472.
https://doi.org/10.3390/gels12060472
AMA Style
Li Y, Gong Y, Wang X, Ma Y, Chai R, Zhang Z, Guo C, Yi J.
Effect of Post-Mixing pH Regulation of a Gelatin–κ-Carrageenan System on the Structure and 3D Printing Performance of Yellow Peach Pulp Gels. Gels. 2026; 12(6):472.
https://doi.org/10.3390/gels12060472
Chicago/Turabian Style
Li, Yidian, Yunyi Gong, Xuejiao Wang, Yongshuai Ma, Rui Chai, Zhenna Zhang, Chaofan Guo, and Junjie Yi.
2026. "Effect of Post-Mixing pH Regulation of a Gelatin–κ-Carrageenan System on the Structure and 3D Printing Performance of Yellow Peach Pulp Gels" Gels 12, no. 6: 472.
https://doi.org/10.3390/gels12060472
APA Style
Li, Y., Gong, Y., Wang, X., Ma, Y., Chai, R., Zhang, Z., Guo, C., & Yi, J.
(2026). Effect of Post-Mixing pH Regulation of a Gelatin–κ-Carrageenan System on the Structure and 3D Printing Performance of Yellow Peach Pulp Gels. Gels, 12(6), 472.
https://doi.org/10.3390/gels12060472
