2023peer-reviewed42 citations
Effect of induction mode on 3D printing characteristics of whey protein isolate emulsion gel
Guohua Li, Bo Wang, Weiqiao Lv, Rongyi Mu, Yuanliang Zhong
Food Hydrocolloids
Concepts
EmulsionRheologySyneresisWhey proteinChemical engineeringThermal stabilityMaterials scienceMicrostructure