Hydrocolloid mediated reconstruction and functionality of tapioca starch–yeast protein emulsion-filled gels: Toward β-carotene delivery and dysphagia-friendly foods of 3D printing
Yaqiu Kong, Jieling Chen, Keke Lu, Qilin Huang
Topics & Concepts
ChemistryComposite numberIntermolecular forceViscoelasticityFood scienceChemical engineeringThermal stabilityMatrix (chemical analysis)DiffusionKineticsChromatographyNanotechnologyViscosityIn vitroNetwork structureRheologyDigestion (alchemy)ThermalEmulsion3d printedBiophysicsDysphagiaMaterials scienceFood composition and propertiesDysphagia Assessment and ManagementNanocomposite Films for Food Packaging