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Comparison of emulsifying properties of food-grade polysaccharides in oil-in-water emulsions: Gum arabic, beet pectin, and corn fiber gum

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Agriculture, Biochemistry, Food Science +15

Development of soy protein isolate emulsion gels as extrusion-based 3D food printing inks: Effect of polysaccharides incorporation

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Agriculture, Food Science, Manufacturing Engineering +16

Improvement of the rheological and textural properties of calcium sulfate-induced soy protein isolate gels by the incorporation of different polysaccharides

Haibo Zhao, Jie Chen, Yacine Hémar et al. · Food Chemistry · 2019 · 194 citations

Agriculture, Food Science, Biomaterials +13