A review on food-grade-polymer-based O/W emulsion gels: Stabilization mechanism and 3D printing application
Lujie Cui, Jiaxin Guo, Zong Meng
Topics & Concepts
EmulsionPolymerChemical engineeringPolysaccharideMaterials scienceBiocompatibilityChemistryChromatographyOrganic chemistryComposite materialEngineeringProteins in Food SystemsPickering emulsions and particle stabilizationMicroencapsulation and Drying Processes