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Development of high internal phase emulsions with noncovalent crosslink of soy protein isolate and tannic acid: Mechanism and application for 3D printing

Food ColloidSoy Protein IsolateBiomanufacturingEngineeringTannic AcidBiofabricationFood EngineeringFood ProcessingNoncovalent Crosslink3D PrintingBiomolecular EngineeringEmulsionHealth Sciences