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Preparation of Pangasius hypophthalmus protein-stabilized pickering emulsions and 3D printing application

  • Published:2023-03 Issue: Volume:341 Page:111333
  • ISSN:0260-8774
  • Container-title:Journal of Food Engineering
  • language:en
  • Short-container-title:Journal of Food Engineering

Author:

Guo Ziang,Li Zhihua,Cen Shaoyi,Liang Nini,Shi Jiyong,Huang Xiaowei,Zou Xiaobo

Funder

National Natural Science Foundation of China

Jiangsu University

Natural Science Foundation of Jiangsu Province

Science Fund for Distinguished Young Scholars of Jiangxi Province

Publisher

Elsevier BV

Subject

Food Science

Reference37 articles.

1. A rheological approach to 3D printing of plasma protein based doughs;Álvarez-Castillo;J. Food Eng.,2021

2. Cross-linking activity of oxidised tannic acid towards mackerel muscle proteins as affected by protein types and setting temperatures;Balange;Food Chem.,2010

3. Nanostructural Analysis and Textural Modification of tilapia Fish Gelatin Affected by Gellan and Calcium Chloride Addition;Bansal,2017

4. Characterisation and thermo-reversible gelation of cod muscle protein isolates;Brenner;Food Chem.,2009

5. Rheological and structural characterization of whey protein gelation induced by enzymatic hydrolysis;Osvaldo;Food Hydrocolloids,2016

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