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Journal: Gels, 2023
Volume: 9
Number: 366

Article: Food Emulsion Gels from Plant-Based Ingredients: Formulation, Processing, and Potential Applications
Authors: by Canice Chun-Yin Yiu, Sophie Wenfei Liang, Kinza Mukhtar, Woojeong Kim, Yong Wang and Cordelia Selomulya
Link: https://www.mdpi.com/2310-2861/9/5/366

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