Effect of induction mode on 3D printing characteristics of whey protein isolate emulsion gel
Guohua Li, Bo Wang, Weiqiao Lv, Rongyi Mu, Yuanliang Zhong
Topics & Concepts
EmulsionRheologySyneresisWhey proteinChemical engineeringThermal stabilityMaterials scienceMicrostructureChemistryFourier transform infrared spectroscopyChromatographyComposite materialFood scienceOrganic chemistryEngineeringProteins in Food SystemsMeat and Animal Product QualityMicroencapsulation and Drying Processes