The formation of rice starch/casein complex by hydrothermal and stabilizing high internal phase emulsions with 3D printing property
Yu Liu, Zhifeng Tan, Xianbing Xu, Jiaqi Liu, Beiwei Zhu, Xiuping Dong
Topics & Concepts
RheologyMaterials scienceThixotropyExtrusionChemical engineeringStarchMicrostructureViscosityDynamic mechanical analysisApparent viscosityChemistryFood scienceComposite materialPolymerEngineeringProteins in Food SystemsPickering emulsions and particle stabilizationFood composition and properties