High internal phase emulsion stabilized by whey protein isolate-gum Arabic Maillard conjugate: Characterization and application in 3D printing
Xuhui Kan, Zhuqing Dai, Dan Chen, Xiaoxiong Zeng, Xia Fan
Topics & Concepts
Maillard reactionWhey protein isolateWhey proteinGum arabicMaterials scienceEmulsionRheologyChemical engineeringChromatographyChemistryFood scienceOrganic chemistryComposite materialEngineeringProteins in Food SystemsPickering emulsions and particle stabilizationMicroencapsulation and Drying Processes