Effect of carrageenan on stability and 3D printing performance of high internal phase pickering emulsion stabilized by soy protein isolate aggregates under neutral condition
Rui Li, Xiuqin Guo, Pengfei Liu, Yuanyuan Li, Si Qiu, Yuntao Wang
Topics & Concepts
EmulsionSoy proteinCarrageenanPickering emulsionChemical engineeringPhase (matter)RheologyChemistryMaterials scienceComposite materialOrganic chemistryFood scienceEngineeringProteins in Food SystemsFood composition and propertiesBotanical Research and Applications