Enhanced rheological and 3D-printing properties of high internal phase emulsions stabilized by egg white microgels synergized with konjac gum/xanthan gum

Yu, Xiliang; Han, Lin; Xu, Qinggang; Li, Shengjie; Prakash, Sangeeta; Dong, Xiuping

doi:10.1016/j.foodhyd.2024.109981

Food Hydrocolloids

2024

DOI: 10.1016/j.foodhyd.2024.109981

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Enhanced rheological and 3D-printing properties of high internal phase emulsions stabilized by egg white microgels synergized with konjac gum/xanthan gum

Xiliang Yu,

Lin Han,

Qinggang Xu

et al.

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Cited by 3 publications

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Emulsion gel-based inks for 3D printing of foods for dysphagia patients: High internal type emulsion gel-biopolymer systems

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Enhanced rheological and 3D-printing properties of high internal phase emulsions stabilized by egg white microgels synergized with konjac gum/xanthan gum

Cited by 3 publications

References 34 publications

Emulsion gel-based inks for 3D printing of foods for dysphagia patients: High internal type emulsion gel-biopolymer systems

Emulsion gel-based inks for 3D printing of foods for dysphagia patients: High internal type emulsion gel-biopolymer systems

High-internal-phase emulsions stabilized by egg high-density lipoprotein and phosvitin: Improvement of properties free from polysaccharides

Adjusting the hydrophobicity of recombinant microgels to improve interfacial activity: Using a promising pickering emulsion stabilizer with a dense cubic structure

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