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Sponsored AI Networking Cookbook: Practical recipes for AI-assisted network automation and development AI Networking Cookbook: Practical recipes for AI-assisted network automation and development

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De-Qian Ke

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Open access Oct 2026

Micellar Casein-Based Emulsion Gels: Characteristics and Property Regulation by Pectin/Chitosan Oligosaccharide.

Emulsion gels are widely used in the food industry, yet precise control of their gelation and structural characteristics remains challenging. Micellar casein (MC) forms emulsion gels via shear-induced jamming transition, whereas its critical gelation rules and intermolecular mechanisms are unclear. This work establishe...

Wei Ji, Min Yang, De-Qian Ke · 0 citations

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