Formation and characterisation of concentrated emulsion gels stabilised by faba bean protein isolate and its applications for 3D food printing-Reference-Cited by-同舟云学术

Formation and characterisation of concentrated emulsion gels stabilised by faba bean protein isolate and its applications for 3D food printing

Published:2023-08 Issue: Volume:671 Page:131622
ISSN:0927-7757
Container-title:Colloids and Surfaces A: Physicochemical and Engineering Aspects
language:en
Short-container-title:Colloids and Surfaces A: Physicochemical and Engineering Aspects

Author:

Hu Yinxuan,Cheng Lirong,Lee Sung Je,Yang Zhi

Funder

Massey University

Publisher

Elsevier BV

Subject

Colloid and Surface Chemistry

Reference75 articles.

1. Recent advances in functional 3D printing of foods: a review of functions of ingredients and internal structures;Zhao;Crit. Rev. Food Sci. Nutr.,2021

2. Fundamentals of 3D Food Printing and Applications;Godoi,2019

3. New insights into food O/W emulsion gels: Strategies of reinforcing mechanical properties and outlook of being applied to food 3D printing;Li;Crit. Rev. Food Sci. Nutr.,2021

4. Amphiphilic, thixotropic additives for extrusion-based 3D printing of silica-reinforced silicone;Suriboot;Soft Matter,2021

5. Construction of 3D printed reduced-fat meat analogue by emulsion gels. Part II: Printing performance, thermal, tribological, and dynamic sensory characterization of printed objects;Shahbazi;Food Hydrocoll.,2021

Cited by 14 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effect of κ-carrageenan on physicochemical and 3D printing properties of walnut protein-stabilized emulsion gel;Food Hydrocolloids;2024-11

2. Fabrication of emulsion gels with oyster protein particles through depletion attraction for 3D printing;Food Hydrocolloids;2024-10

3. Impact of thermosonication at neutral pH on the structural characteristics of faba bean protein isolate dispersions and their physicochemical and techno-functional properties;Food Hydrocolloids;2024-09

4. Fibrillisation of faba bean protein isolate by thermosonication for process efficacy: Microstructural characteristics, assembly behaviour, and physicochemical properties;Food Hydrocolloids;2024-09

5. Advances of protein-based emulsion gels as fat analogues: Systematic classification, formation mechanism, and food application;Food Research International;2024-09