High internal phase Pickering emulsions stabilized by co-assembled rice proteins and carboxymethyl cellulose for food-grade 3D printing
Ying Wan, Ren Wang, Wei Feng, Zhengxing Chen, Tao Wang
Topics & Concepts
Carboxymethyl celluloseWettingChemical engineeringAmphiphileMaterials scienceCoalescence (physics)Surface tensionContact angleRheologyPickering emulsionCelluloseHydrophobic effectPhase (matter)ChemistryPolymer chemistryNanotechnologyComposite materialOrganic chemistryCopolymerNanoparticlePolymerEngineeringPhysicsSodiumAstrobiologyQuantum mechanicsPickering emulsions and particle stabilizationProteins in Food SystemsAdvanced Materials and Mechanics