Characterization of HIPEs stabilized by soy protein isolate with excellent rheological properties for 3D printing: Bridging the correlation among structure, function and application-Reference-Cited by-同舟云学术

Characterization of HIPEs stabilized by soy protein isolate with excellent rheological properties for 3D printing: Bridging the correlation among structure, function and application

Published:2024-08 Issue: Volume:153 Page:110053
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Yuan Meng,Li Bailiang,Sun Fuwei,Cheng Tianfu,Liu Jun,Wang Daoying,Guo Zengwang^ORCID,Wang Zhongjiang^ORCID

Funder

National Natural Science Foundation of China National Outstanding Youth Science Fund Project

Publisher

Elsevier BV

Reference78 articles.

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3. Synergistic effect of microfluidization and transglutaminase cross-linking on the structural and oil–water interface functional properties of whey protein concentrate for improving the thermal stability of nanoemulsions;Chen;Food Chemistry,2023

4. Conjugation of aminated sugar beet pectin–tannic acid nanoparticles with cinnamaldehyde at the oil–water interface to stabilize a 3D printable high-internal phase emulsion;Chen;Food Hydrocolloids,2023

5. 4D printing of lotus root powder gel: Color change induced by microwave;Chen;Innovative Food Science & Emerging Technologies,2021

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