High internal phase Pickering emulsion stabilized by sea bass protein microgel particles: Food 3D printing application
Lijuan Zhang, Ahmed A. Zaky, Chengfu Zhou, Yannan Chen, Wentao Su, Haitao Wang, A.M. Abd El‐Aty, Mingqian Tan
Topics & Concepts
Pickering emulsionAstaxanthinChemical engineeringEmulsionScanning electron microscopeMaterials scienceDispersityRheologyChemistryNanotechnologyPolymer chemistryComposite materialFood scienceCarotenoidEngineeringPickering emulsions and particle stabilizationProteins in Food SystemsSurfactants and Colloidal Systems