# Effect of variation in basic emulsion structure and polysaccharide content on the physicochemical properties and structure of composite-based emulsion gels as cube fat mimetics

> Research article (Food Chemistry, 2023) · cited 48× · AI/ML

**Wikidata**: [openalex:W4386701377](https://www.wikidata.org/wiki/openalex:W4386701377)  
**Source**: https://4ort.xyz/entity/effect-of-variation-in-basic-emulsion-structure-and-polysaccharide-content-on-the-physicochemical-properties-and-structu