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Development of Novel Rice Bran Wax/Gelatin-Based Biphasic Edible Gels and Characterization of their Microstructural, Thermal, and Mechanical Properties

Crossref DOI link: https://doi.org/10.1007/s11947-021-02719-7

Published Online: 2021-10-14

Published Print: 2021-12

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Saffold, Ariana C.

Acevedo, Nuria C. https://orcid.org/0000-0002-3861-2948
Funding

Funding for this research was provided by:

Iowa Agriculture and Home Economics Experiment Statio (IOW03902)

National Institute of Food and Agriculture (2017-38420-26769)
License Information

Text and Data Mining valid from 2021-10-14

Version of Record valid from 2021-10-14
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Article History

Received: 26 March 2021

Accepted: 6 October 2021

First Online: 14 October 2021

Declarations

:

: The authors declare no competing interests.

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