Incorporation of probiotics into 3D printed Pickering emulsion gel stabilized by tea protein/xanthan gum

Author:

Xu Dan,Liu Zhenbin,An Zinuo,Hu Liangbin,Li Hongbo,Mo Haizhen,Hati Subrota

Funder

Shaanxi Province Key Research and Development Projects

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

1. Preparation of Pickering emulsion gel stabilized by tea residue protein/xanthan gum particles and its application in 3D printing;An;Journal of Food Engineering,2022

2. Effects of dispensing pressure and nozzle diameter on cell survival from solid freeform fabrication-based direct cell writing;Chang;Tissue Engineering. Part A,2008

3. The destruction of enzymes and bacteria during the spray-drying of milk and whey, 1: The thermoresistance of some enzymes and bacteria in milk and whey with various total solids contents;Daemen;Netherlands Milk and Dairy Journal (Netherlands),1981

4. Interfacial rheology of surface-active biopolymers: Acacia senegal gum versus hydrophobically modifed starch;Erni;Biomacromolecules,2007

5. Impact of encapsulation of probiotics in oil-in-water high internal phase emulsions on their thermostability and gastrointestinal survival;Gao;Food Hydrocolloids,2022

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