Preparation of high thermal stability gelatin emulsion and its application in 3D printing-Reference-Cited by-同舟云学术

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Preparation of high thermal stability gelatin emulsion and its application in 3D printing

Published:2021-04 Issue: Volume:113 Page:106536
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Du Jie,Dai Hongjie,Wang Hongxia,Yu Yong,Zhu Hankun,Fu Yu,Ma Liang,Peng Lin,Li Lin,Wang Qiang,Zhang Yuhao

Funder

Chongqing Research Program of Basic Research and Frontier Technology

Natural Science Foundation of Chongqing

Fundamental Research Funds for the Central Universities

National Natural Science Foundation of China

National Key Research and Development Program of China

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference68 articles.

1. Emulsifying and foaming properties of transglutaminase-treated wheat gluten hydrolysate as influenced by pH, temperature and salt;Agyare;Food Hydrocolloids,2009

2. Effects of pressure on gelatinization of collagen and properties of extracted gelatins;Chen;Food Hydrocolloids,2014

3. Effect of interaction between sorbitol and gelatin on gelatin properties and its mechanism under different citric acid concentrations;Dai;Food Hydrocolloids,2020

4. Fabrication of cross-linked β-lactoglobulin nanoparticles as effective stabilizers for Pickering high internal phase emulsions;Dai;Food Hydrocolloids,2020

5. Recent advances on cellulose nanocrystals for Pickering emulsions: Development and challenge;Dai;Trends in Food Science & Technology,2020

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1. The characterization of zein/xanthan gum composite oleogel: A comparative study of bioactive substances in interface and oil phases;Food Hydrocolloids;2025-02

2. Oil-water interfacial dual-phase synergistic adsorption of capsanthin-cyanophycin in gelatin based high internal phase emulsions for multi-nozzle 3D printing;Food Hydrocolloids;2025-01

3. Co-regulation of gelatin content and Hofmeister effect on 3D-printed high internal phase emulsion gel characteristics for resveratrol delivery;Food Hydrocolloids;2025-01

4. Modulating the stability and gastrointestinal tolerance of lycopene in low-oil gelatin emulsions by constructing cellulose network barrier;Food Hydrocolloids;2024-10

5. Development of easy-to-swallow and lipid-enhanced 3D printed surimi based on high internal phase emulsions;Food Hydrocolloids;2024-10

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