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Updated: May 3, 2026

Glass-Based Devices to Generate Drops and Emulsions
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食品システムにおけるソフトゲル:最近の進歩,応用,技術革新

Manuela Machado1, Eduardo Manuel Aguiar da Costa1, Sara Silva1

  • 1Universidade Católica Portuguesa, CBQF Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal.

Gels (Basel, Switzerland)
|August 28, 2025
PubMed
まとめ

柔らかいジェルは多用途の食品で 質感や栄養素の供給,保存期間を改善します このレビューでは,より健康的で持続可能な食品の革新のための障壁を克服する産業の可能性を調査します.

キーワード:
制御された放出食品の構造化規制の遵守について柔らかいジェル

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