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Synergistic stabilization of oil-in-water emulsion gels by pea protein isolate and cellulose nanocrystals: Effects of pH and application to 3D printing

Ran Zhu, Jing Zhang, Zong Meng

2024Food Chemistry14 citationsDOI

Topics & Concepts

EmulsionCelluloseChemical engineeringNanocrystalChemistryPea proteinMaterials scienceOrganic chemistryFood scienceEngineeringPickering emulsions and particle stabilizationProteins in Food SystemsFood Chemistry and Fat Analysis
Synergistic stabilization of oil-in-water emulsion gels by pea protein isolate and cellulose nanocrystals: Effects of pH and application to 3D printing | Litcius