Improving freeze-thaw stability and 3D printing performance of soy protein isolate emulsion gel inks by guar & xanthan gums-Reference-Cited by-同舟云学术

Improving freeze-thaw stability and 3D printing performance of soy protein isolate emulsion gel inks by guar & xanthan gums

Published:2023-03 Issue: Volume:136 Page:108293
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Yu Jie,Li Dong,Wang Li-jun,Wang Yong^ORCID

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference47 articles.

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3. Improving 3D/4D printing characteristics of natural food gels by novel additives: A review;Chen;Food Hydrocolloids,2022

4. Effect of xanthan and guar gums on the formation and stability of soy soluble polysaccharide oil-in-water emulsions;Chivero;Food Research International,2015

5. Structure–function relationships in food emulsions: Improving food quality and sensory perception;Chung;Food Structure,2014

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