Development of soy protein isolate emulsion gels as extrusion-based 3D food printing inks: Effect of polysaccharides incorporation
Jie Yu, Xue-ying Wang, Dong Li, Lijun Wang, Yong Wang
Topics & Concepts
Soy proteinEmulsionGuar gumExtrusionRheologyMaterials scienceMicrostructureXanthan gumFourier transform infrared spectroscopyShear thinningTexture (cosmology)PolysaccharideChemical engineeringComposite materialChemistryFood scienceComputer scienceOrganic chemistryEngineeringImage (mathematics)Artificial intelligenceAdditive Manufacturing and 3D Printing Technologies3D Printing in Biomedical ResearchElectrospun Nanofibers in Biomedical Applications