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Influence of whey isolate protein emulsion gels substitution ratio on structural, sensory and rheological properties of chicken paste and its suitability for 3D printing

Yubo Zhao; Zhengyi Li; Xinyu Shi; Fangda Sun; Qian Chen; Qian Liu; Baohua Kong
Food Chemistry · Vol. 521 · pp. 149964 · 2026
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Bibliographic Information

JournalFood Chemistry
PublisherElsevier
Publication Date2026-08-01
Publication Year2026
Volume521
Pages149964
Document TypeJournal Article
eISSN0308-8146
DOI10.1016/j.foodchem.2026.149964
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1976-07-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/03088146
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