Unraveling interfacial interactions and multiscale structural remodeling in emulsion-filled gels for 3D printing: Potential role of hydrophobic association in converting olive oil to active fillers

Release time:2026-09-10Hits:

Impact Factor:

8.5
Affiliation of Author(s):

食品科技学院
Journal:

FOOD RESEARCH INTERNATIONAL
Co-author:

Dong Sizhe, Cheng Zhi, Qian Zheng, Liu Xiao, Chen Xiao, Zhan Qiping, Hu Qiuhui, Zhao Liyan
Document Code:

2c9e868ca06b828501a07b4905111973
Volume:

239
Page Number:

-
Translation or Not:

no
Date of Publication:

2026-09-01

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