Rheological property, β-carotene stability and 3D printing characteristic of whey protein isolate emulsion gels by adding different polysaccharides
Ming Li, Lei Feng, Yayuan Xu, Meimei Nie, Dajing Li, Cunshan Zhou, Zhuqing Dai, Zhongyuan Zhang, Min Zhang, Min Zhang
Topics & Concepts
EmulsionLocust bean gumRheologyGum arabicChemistryGuar gumWhey protein isolateWhey proteinPolysaccharideSyneresisChemical engineeringXanthan gumCreamingChromatographyChewinessFood scienceMaterials scienceComposite materialOrganic chemistryEngineeringProteins in Food SystemsMicroencapsulation and Drying ProcessesPolysaccharides Composition and Applications