Original Research
Published on 26 Apr 2024
Effects of sugar molecules on the rheological and tribological properties and on the microstructure of agarose-based fluid gels
in Food and Soft Materials
![Effects of sugar molecules on the rheological and tribological properties and on the microstructure of agarose-based fluid gels](https://www.frontiersin.org/files/myhome article library/1363898/1363898_Thumb_400.jpg)
Frontiers in Soft Matter
doi 10.3389/frsfm.2024.1363898
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