Quinoa protein/polysaccharide electrostatic complex stabilized vegan high internal phase emulsions for 3D printing: Role of complex state and gelling-type polysaccharides
Weigang Zhong, Qi Wang, Xue Shen
Topics & Concepts
PolysaccharideChemistryPectinChemical engineeringPea proteinPhase (matter)Organic chemistryFood scienceEngineeringProteins in Food SystemsPickering emulsions and particle stabilizationPolysaccharides Composition and Applications