Effects of gum arabic on physicochemical and 3D printing properties of Macrobrachium rosenbergii oil high internal phase emulsion gels

LI Mengmeng, HAO Guijie, LU Yuanchao, YU Ningxiang, MENG Xianghe

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (6) : 90-96.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (6) : 90-96. DOI: 10.13995/j.cnki.11-1802/ts.043593

Effects of gum arabic on physicochemical and 3D printing properties of Macrobrachium rosenbergii oil high internal phase emulsion gels

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(6): 90-96 https://doi.org/10.13995/j.cnki.11-1802/ts.043593

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