Effect of κ-carrageenan on physicochemical and 3D printing properties of walnut protein-stabilized emulsion gel
Guohua Li, Bo Wang, Weiqiao Lv, Liling Yang, Hong‐Wei Xiao
Topics & Concepts
EmulsionCarrageenanChemistryChemical engineeringRheologyChromatographyPolymer scienceFood scienceMaterials scienceOrganic chemistryComposite materialEngineeringProteins in Food SystemsFood composition and propertiesMicroencapsulation and Drying Processes