Modulating the properties of myofibrillar proteins-stabilized high internal phase emulsions using chitosan for enhanced 3D-printed foods
Feiyu Zhang, Peng Wang, Mingyuan Huang, Xinglian Xu
Topics & Concepts
RheologyMaterials scienceMyofibrilSurface tensionEmulsionViscosityChemical engineeringMicrostructurePhase (matter)Composite materialChemistryOrganic chemistryBiochemistryQuantum mechanicsEngineeringPhysicsPickering emulsions and particle stabilizationProteins in Food SystemsMicroencapsulation and Drying Processes