A Promising Therapeutic Soy-Based Pickering Emulsion Gel Stabilized by a Multifunctional Microcrystalline Cellulose: Application in 3D Food Printing
Author:
Affiliation:
1. Institute of Food Technology, University of Natural Resources and Life Sciences (BOKU), Muthgasse 18, 1190 Vienna, Austria
2. Food Colloids and Bioprocessing Group, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, U.K.
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.1c05644
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1. Preparation of polylactic acid/TEMPO-oxidized bacterial cellulose nanocomposites for 3D printing via Pickering emulsion approach
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4. Facile preparation of bioactive nanoparticle/poly(ε-caprolactone) hierarchical porous scaffolds via 3D printing of high internal phase Pickering emulsions
5. Application of Pickering emulsions in 3D printing of personalized nutrition. Part I: Development of reduced-fat printable casein-based ink
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