Exploring gelation properties and structural features on 3D printability of compound proteins emulsion gels: Emphasizing pH-regulated non-covalent interactions with xanthan gum
Sizhe Dong, Zheng Qian, Xiao Liu, Feifei Liu, Qiping Zhan, Qiuhui Hu, Liyan Zhao
Topics & Concepts
EmulsionXanthan gumCovalent bondRheologyChemistryChemical engineeringFlocculationPolysaccharideViscosityChromatographyPolymer chemistryMaterials scienceOrganic chemistryComposite materialEngineeringMeat and Animal Product QualityProteins in Food SystemsMicroencapsulation and Drying Processes