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Wheat glutenin-polysaccharide complexes as novel stabilizers for high-internal-phase emulsions: Application in 3D-printed dysphagia foods and rutin delivery

Author:

Wen Lv,Mengyuan Zhang,Yange Chen,Yilin Wang,Xuanbo Liu,Yibin Zhou,Yongquan Wang

Publication:

Food Hydrocolloids

Publisher:

Elsevier

Date:

May 2026

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