Advances of protein-based emulsion gels as fat analogues: Systematic classification, formation mechanism, and food application
2024 · Food Research International · 38 citations
https://doi.org/10.1016/j.foodres.2024.114703
Claim or correct this author profile
Claim this profile or suggest corrections to the name, affiliation, bio, photo, or paper titles. Approved changes appear as verified CitedEvidence overlays.
13
Papers
432
Citations
9
h-index
9
i10-index
Shaoyi Cen is an academic researcher from Jiangnan University. The author has contributed to research in topics: Proteins in Food Systems & Pickering emulsions and particle stabilization & Advanced Materials and Mechanics. The author has an h-index of 9, co-authored 12 publications.
Click to start Chat