Basic spherification as a gelation application in the kitchen: Diffusion coefficient estimation and appearance quality of beverage pearls
Year: 2025
Type: article
Source: Physics of Fluids
DOI: 10.1063/5.0246163
Author: Suzan Tireki
Institution: Özyeğin University
Language: English
Topic: Proteins in Food Systems
Subfield: Food Science
Domain: Life Sciences
Open Access status: closed
OpenAlex ID: W4408448180