Improving freeze-thaw stability and 3D printing performance of soy protein isolate emulsion gel inks by guar & xanthan gums

Jie Yu, Dong Li, Lijun Wang, Yong Wang

2022Food Hydrocolloids102 citationsDOI

Topics & Concepts

SyneresisEmulsionGuar gumSoy proteinMaterials scienceFlocculationChromatographyChemical engineeringChemistryFood scienceEngineeringAdditive Manufacturing and 3D Printing Technologiesbiodegradable polymer synthesis and propertiesPolysaccharides Composition and Applications

Improving freeze-thaw stability and 3D printing performance of soy protein isolate emulsion gel inks by guar &amp; xanthan gums

Topics & Concepts

Improving freeze-thaw stability and 3D printing performance of soy protein isolate emulsion gel inks by guar & xanthan gums