Whipped foams from Pickering O/W/O emulsion gel-based fat analogue: Thermal reversibility, oral tribology, and 3D printing characteristics dominated by fat crystals
Liyang Du, Zong Meng
Topics & Concepts
TribologyEmulsionMaterials scienceThermalPickering emulsionChemical engineeringComposite materialEngineeringPhysicsThermodynamicsFood Chemistry and Fat AnalysisPickering emulsions and particle stabilizationProteins in Food Systems