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
Fuente:
Food Research International
Publication date: 1 September 2026Source: Food Research International, Volume 239Author(s): Sizhe Dong, Zhi Cheng, Zheng Qian, Xiao Liu, Xiao Chen, Qiping Zhan, Qiuhui Hu, Liyan Zhao