Tailoring 3D-printed high internal phase emulsion-rice starch gels: Role of amylose in rheology and bioactive stability
Luyao Zheng, Dong Li, Lijun Wang, Yong Wang
Topics & Concepts
AmyloseStarchRheologyChemical engineeringEmulsionMaterials scienceNutraceuticalChemistryFood scienceOrganic chemistryComposite materialEngineeringProteins in Food SystemsPickering emulsions and particle stabilizationMicroencapsulation and Drying Processes