High temperature induced stable gelatin-gardenia blue system with hyperchromic effect and its food application in 2D writing/printing and 3D printing

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Effects of salt and sugar addition on the physicochemical properties and nanostructure of fish gelatin

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Agriculture, Biochemistry, Food Science +15

Characterization of new biodegradable edible film made from basil seed (Ocimum basilicum L.) gum

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Agriculture, Food Science, Biomaterials +14

Gelatin and pectin complex coacervates as carriers for cinnamaldehyde: Effect of pectin esterification degree on coacervate formation, and enhanced thermal stability

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Pharmacy, Biochemistry, Food Science +9

Rheology of edible food inks from 2D/3D/4D printing, and its role in future 5D/6D printing

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