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Emulsion gels fabricated by highly branched cyclic dextrin and β-Cyclodextrin: Overcoming the limitation of single-component system for low-oil food applications

Author:

Runnan Liu,Liuyan Chen,Chao Yuan,Bo Cui,Guimei Liu,Meng Zhao

Publication:

Food Hydrocolloids

Publisher:

Elsevier

Date:

April 2026

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