Concepedia

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 · 2023 · 45 citations · 61 references

DOI

Concepts

References

61

Examination of the secondary structure of proteins by deconvolved FTIR spectra

D. Michael Byler, H. Susi · Biopolymers · 1986 · 3K citations

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Protein-stabilized emulsions

David Julian McClements · Current Opinion in Colloid & Interface Science · 2004 · 1.1K citations

Large amplitude oscillatory shear as a way to classify the complex fluids

Kyu Hyun, Sook Heun Kim, Kyung Hyun Ahn et al. · Journal of Non-Newtonian Fluid Mechanics · 2002 · 901 citations

, , +13

An Overview of 3D Printing Technologies for Food Fabrication

Jie Sun, Weibiao Zhou, Dejian Huang et al. · Food and Bioprocess Technology · 2015 · 531 citations

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An overview on preparation of emulsion-filled gels and emulsion particulate gels

Toktam Farjami, Ashkan Madadlou · Trends in Food Science & Technology · 2019 · 453 citations · Full text

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