Thermally reversible emulsion gels and high internal phase emulsions based solely on pea protein for 3D printing-Reference-Cited by-同舟云学术

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Thermally reversible emulsion gels and high internal phase emulsions based solely on pea protein for 3D printing

Published:2024-12 Issue: Volume:157 Page:110391
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Zhu Peineng,Chu Yifu,Yang Jingqi,Chen Lingyun^ORCID

Publisher

Elsevier BV

Reference69 articles.

1. Acetylated nanocellulose for single-component bioinks and cell proliferation on 3D-printed scaffolds;Ajdary;Biomacromolecules,2019

2. Submicron O/W emulsions embedded into modified waxy maize starch based matrix: Rheological and microstructural characterization;Alfano;Food Hydrocolloids,2017

3. Thixotropy—a review;Barnes;Journal of Non-newtonian Fluid Mechanics,1997

4. Linear viscoelasticity;Barnes,1989

5. Control of strength and stability of emulsion gels by a combination of long- and short-range interactions;Blijdenstein;Langmuir,2003

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