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Mayonnaise-like high internal phase Pickering emulsions stabilized by co-assembled phosphorylated perilla protein isolate and chitosan for extrusion 3D printing application

Qiaoli Zhao, Liuping Fan, Yuanfa Liu, Jinwei Li

2022Food Hydrocolloids122 citationsDOI

Topics & Concepts

ExtrusionChitosanPerillaPickering emulsionChemical engineeringChemistryMaterials scienceEmulsionComposite materialOrganic chemistryEngineeringRaw materialPickering emulsions and particle stabilizationProteins in Food Systems
Mayonnaise-like high internal phase Pickering emulsions stabilized by co-assembled phosphorylated perilla protein isolate and chitosan for extrusion 3D printing application | Litcius