Effects of inducing conditions on emulsion gel properties of peanut protein isolation-cellulose nanofiber: As extrusion-based 3D food printing inks
Rui Wang, Chunyan Su, Dong Li, Lijun Wang
Topics & Concepts
EmulsionChemical engineeringChemistryMicrostructureExtrusionCelluloseNanofiberDisulfide bondRheologyPolymer chemistryMethyl celluloseMoleculeMaterials scienceIntermolecular forceChromatographyPolysaccharide3d printedSurface modificationElongationElectrospun Nanofibers in Biomedical ApplicationsAdditive Manufacturing and 3D Printing Technologies