Walnut protein-based 3D printed cream substitute
Hongbo Li, Wenting Wang, Na Li, Zhenbin Liu, Dan Xu, Huayin Pu, W. Liang, Haizhen Mo, Liangbin Hu
Topics & Concepts
EmulsionXanthan gumFood sciencePea protein3d printedChemistryRheologyMaterials scienceWater holding capacityTexture (cosmology)Chemical engineeringComposite materialComputer scienceOrganic chemistryBiomedical engineeringEngineeringImage (mathematics)Artificial intelligenceProteins in Food SystemsPickering emulsions and particle stabilizationPolysaccharides Composition and Applications