Rheology and 3D printing characteristics of heat-inducible pea protein-carrageenan-glycyrrhizic acid emulsions as edible inks
Author:
Funder
Natural Science Foundation of Jiangsu Province
China Academy of Space Technology
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference35 articles.
1. Formation and thermal and colloidal stability of oil-in-water emulsions stabilized using quinoa and lentil protein blends;Alonso;Journal of the Science of Food and Agriculture,2022
2. Dual stimuli-sensitive carrageenan-based formulation for additive manufacturing;Azarmidokht;International Journal of Biological Macromolecules,2021
3. A review on food-grade-polymer-based O/W emulsion gels: Stabilization mechanism and 3D printing application;Cui;Food Hydrocolloids,2023
4. Stability mechanism of Pickering emulsions co-stabilized by protein nanoparticles and small molecular emulsifiers by two-step emulsification with different adding sequences: From microscopic to macroscopic scales;Cui;Food Hydrocolloids,2023
5. Advances and prospective applications of 3D food printing for health improvement and personalized nutrition;Escalante;Comprehensive Reviews in Food Science and Food Safety,2021
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