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Food Science & Technology

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Publications

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The rheological behavior, particle properties and supramolecular structure of low acyl gellan gum fluid gels: impact of the calcium concentration before fluid gel formation
D’Oria Gabriele, Zhu Yanshen, Limbach Hans Joerg, Hartmann Christoph, Goderis Bart, Ahrné Lilia, Gunes Deniz Z.
Carbohydrate Polymers , 125422 (2026)

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A new method to measure pore radius distribution of powders
Lin Yuechuan, Busom Descarrega Josep, Gaiani Ilaria, Tyagi Sidhanth, Limbach Hans Jörg, Ambühl Mark E., Burbidge Adam S.
Soft Matter (2026)

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