Optimizing 3D food printing inks: The impact of polysaccharides on Camellia seed protein emulsion gels
Jiaru Lin, Chenhao Liang, Tong Lin, Ruimin Zhong, Yong Cao, Yaqi Lan
Topics & Concepts
EmulsionCamelliaPolysaccharideFood scienceChemistryPolymer scienceChemical engineeringBotanyOrganic chemistryBiologyEngineeringMicroencapsulation and Drying ProcessesProteins in Food SystemsBotanical Research and Applications