Formulation and additive manufacturing of polysaccharide-surfactant hybrid gels as gelatin analogues in food applications.

Publication date: Available online 10 May 2021Source: Food HydrocolloidsAuthor(s): Thomas Fenton, Azarmidokht Gholamipour-Shirazi, Kilian Daffner, Tom Mills, Eddie Pelan

Source: Food Hydrocolloids - May 30, 2021 Category: Food Science Source Type: research