Effects of different gelation mechanisms on the structural properties of bigels: A comparative study

作者：Xiujun Lin, Fangfang Liu, Zihan Ma, Yang Li, Huanyu Zheng · 发表于：Food Hydrocolloids · 年份：2025 · DOI：10.1016/j.foodhyd.2025.111249 · 被引用次数：15 · 研究领域：Food Chemistry and Fat Analysis、Polysaccharides Composition and Applications、Rheology and Fluid Dynamics Studies