Collaborative stabilizing effect of trehalose and myofibrillar protein on high internal phase emulsions: Improved freeze-thaw stability and 3D printability
Zehan Hong, Yaqiu Kong, Jieling Chen, Ruotong Guo, Qilin Huang
Topics & Concepts
MyofibrilTrehaloseEmulsionChemistryChromatographyFood scienceMaterials scienceBiochemistryProteins in Food SystemsPickering emulsions and particle stabilizationMicroencapsulation and Drying Processes