Development of easy-to-swallow and lipid-enhanced 3D printed surimi based on high internal phase emulsions
Wei Liang, Yuhang Wang, Chuan Li, Pengkai Wang, Jianhua Rong, Ru Liu, Shanbai Xiong, Yang Hu
Topics & Concepts
ChemistryFood sciencePhase (matter)ChromatographyChemical engineeringNanotechnologyMaterials scienceOrganic chemistryEngineeringPickering emulsions and particle stabilizationProteins in Food SystemsHydrogels: synthesis, properties, applications