Comparison of the 3D printability of high internal phase Pickering emulsions stabilized by protein – Polysaccharide complexes and process optimization
Author:
Funder
National Natural Science Foundation of China
Natural Science Foundation of Shandong Province
Publisher
Elsevier BV
Subject
Food Science
Reference46 articles.
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1. High internal phase emulsion stabilized by whey protein isolate-gum Arabic Maillard conjugate: Characterization and application in 3D printing;Food Hydrocolloids;2023-12
2. Future prospects of high internal phase pickering emulsions stabilized by natural modified biopolymers as a potential fat substitute in meat products;Trends in Food Science & Technology;2023-10
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