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Construction and formation mechanism of phase-change polysaccharide–protein composite emulsion gels: For simultaneous printing of food products with complex structures and fine patterns

Ruiling Li; Ningzhe Wang; Chao Ma; Jiacheng Wang; Jing Wang; Xin Yang
Food Hydrocolloids · Vol. 160 · pp. 110817 · 2025
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Bibliographic Information

JournalFood Hydrocolloids
PublisherElsevier
Publication Date2025-03-01
Publication Year2025
Volume160
Pages110817
Document TypeJournal Article
eISSN0268-005X
DOI10.1016/j.foodhyd.2024.110817
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1986-09-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/0268005X
Publisher PageOpen Publisher Page
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