Development and characterization of a casein-hyaluronic acid emulsion gel with high water-holding capacity and excellent rheological properties for 3D printing
Author:
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference37 articles.
1. Preparation of Pickering emulsion gel stabilized by tea residue protein/xanthan gum particles and its application in 3D printing;An;Journal of Food Engineering,2022
2. Fabrication of flavour oil high internal phase emulsions by casein/pectin hybrid particles: 3D printing performance;Bi;Food Chemistry,2022
3. Interactions between caseins and food-derived bioactive molecules: A review;Casanova;Food Chemistry,2021
4. Effects of quinoa protein pickering emulsion on the properties, structure and intermolecular interactions of myofibrillar protein gel;Cen;Food Chemistry,2022
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