Construction and formation mechanism of phase-change polysaccharide–protein composite emulsion gels: For simultaneous printing of food products with complex structures and fine patterns
Ruiling Li, Ningzhe Wang, Chao Ma, Jiacheng Wang, Jiacheng Wang, Jing Wang, Jing Wang, Xin Yang
Topics & Concepts
EmulsionPolysaccharideComposite numberChemical engineeringMechanism (biology)ChemistryPhase (matter)Phase changeChromatographyMaterials scienceOrganic chemistryComposite materialThermodynamicsPhilosophyEpistemologyEngineeringPhysicsProteins in Food SystemsPolysaccharides Composition and ApplicationsMicroencapsulation and Drying Processes