Emulsion gel-based 3D printable fat analogue prepared with pea protein isolate
Woo Su Lim, Nari Lim, Hyun Jin Park, Min Hyeock Lee
Topics & Concepts
EmulsionChemistryChromatographyViscosityPea proteinOil dropletRheologyMaterials scienceChemical engineeringFood scienceComposite materialOrganic chemistryEngineeringProteins in Food Systemsbiodegradable polymer synthesis and propertiesFood Chemistry and Fat Analysis