High internal phase emulsions stabilized by soy protein isolate-carboxymethyl cellulose sodium complexes: Application for 3D food printing and enhanced bioaccessibility of β-carotene
Lulu Shen, Fuwei Sun, Shuo Zhang, Fangxiao Lou, Xiaoyang Tang, Lianzhou Jiang, Zhongjiang Wang, Zengwang Guo
Topics & Concepts
Carboxymethyl celluloseSoy proteinSodium CaseinateChemistryFood scienceSodiumChromatographyCelluloseFood chemistryChemical engineeringOrganic chemistryMoleculeGreen chemistryEngineeringSupramolecular chemistryProteins in Food SystemsPickering emulsions and particle stabilizationFood Chemistry and Fat Analysis