Recent advances in starch-based cryogels and their hybrid systems: Production, functionalization, and applications in the food industry

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DOI:10.1016/j.foodhyd.2026.113335
文献类型：期刊论文
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文献链接：https://doi.org/10.1016/j.foodhyd.2026.113335
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Elsevier

Abstract：Starch-based cryogels have emerged as potentially sustainable alternatives to synthetic materials because of their renewable origin, biodegradability, and structural properties. Produced by

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