Farias, B.S.d.; Cunha, L.B.d.; Christ Ribeiro, A.; Jaeschke, D.P.; Gonçalves, J.O.; Fernandes, S.S.; Cadaval, T.R.S., Jr.; Pinto, L.A.d.A.
Designing Emulsion Gels for 3D Food Printing: Structure, Stability, and Functional Applications. Surfaces 2025, 8, 64.
https://doi.org/10.3390/surfaces8030064
AMA Style
Farias BSd, Cunha LBd, Christ Ribeiro A, Jaeschke DP, Gonçalves JO, Fernandes SS, Cadaval TRS Jr., Pinto LAdA.
Designing Emulsion Gels for 3D Food Printing: Structure, Stability, and Functional Applications. Surfaces. 2025; 8(3):64.
https://doi.org/10.3390/surfaces8030064
Chicago/Turabian Style
Farias, Bruna Silva de, Lisiane Baldez da Cunha, Anelise Christ Ribeiro, Débora Pez Jaeschke, JanaÃna Oliveira Gonçalves, Sibele Santos Fernandes, Tito Roberto Sant’Anna Cadaval, Jr., and Luiz Antonio de Almeida Pinto.
2025. "Designing Emulsion Gels for 3D Food Printing: Structure, Stability, and Functional Applications" Surfaces 8, no. 3: 64.
https://doi.org/10.3390/surfaces8030064
APA Style
Farias, B. S. d., Cunha, L. B. d., Christ Ribeiro, A., Jaeschke, D. P., Gonçalves, J. O., Fernandes, S. S., Cadaval, T. R. S., Jr., & Pinto, L. A. d. A.
(2025). Designing Emulsion Gels for 3D Food Printing: Structure, Stability, and Functional Applications. Surfaces, 8(3), 64.
https://doi.org/10.3390/surfaces8030064
