Influence of different carrageenan contents on the rheological properties and 3D printing suitability of whey isolate protein-based emulsion gels
Xinyu Shi, Jiaqi Liu, Qian Liu, Qian Chen, Hui Wang, Fangda Sun, Baohua Kong
Topics & Concepts
EmulsionRheologyCarrageenanFood scienceWhey protein isolateWhey proteinChemistryProtein isolateChromatographyMaterials scienceComposite materialOrganic chemistryProteins in Food SystemsPolysaccharides Composition and ApplicationsMeat and Animal Product Quality