articleFood HydrocolloidsMay 26, 2022Closed access

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

JYJie YuXWXue-ying WangDLDong LiLWLijun WangYWYong Wang

China Agricultural University · Beijing Technology and Business University · +1 more institution

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257
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17.48
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100%
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59
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5

Topics & keywords

Topics
Keywords
  • Soy protein
  • Emulsion
  • Guar gum
  • Extrusion
  • Rheology
  • Materials science
  • Microstructure
  • Xanthan gum
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