Recently Published in Gels
DRIFT-FOOD is proud to share a new article co-authored by Dr. Bakht Ramin Shah, Senior Researcher, just published in the Gels entitled Comparative Study on the Freeze–Thaw Stability of Sodium Caseinate Emulsion-Filled Konjac Glucomannan/κ-Carrageenan Composite Gels
https://doi.org/10.3390/gels11120961
This article belongs to the Special Issue Preparation, Structure-Property Relationships, and Applications of Emulsion Gels
#DRIFT-FOOD, #CZU, #REA, #Horizon2020, #AdvancedTechnologies
