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Development and characterization of quinoa protein-fucoidan emulsion gels with excellent rheological properties for 3D printing and curcumin encapsulation stability

Kuo Zhao, Yilin Hao, Xin Guo, Yanjiao Chang, Xue Shen

2025Food Chemistry23 citationsDOI

Topics & Concepts

RheologyEmulsionFucoidanMaterials scienceChemical engineeringInkwellCurcuminChromatographyChemistryPolysaccharideOrganic chemistryComposite materialEngineeringBiochemistrySeaweed-derived Bioactive CompoundsMicrobial Metabolites in Food BiotechnologyMeat and Animal Product Quality
Development and characterization of quinoa protein-fucoidan emulsion gels with excellent rheological properties for 3D printing and curcumin encapsulation stability | Litcius