doi.org/10.1016/j.foodhyd.2022.107744

High internal phase Pickering emulsion stabilized by sea bass protein microgel particles: Food 3D printing application

..., Mingqian Tan
54
Food Hydrocolloids12.40
Volume: 131, Pages: 107744 - 107744
Published: Apr 19, 2022
Paper Fields
Paper Details
Title
High internal phase Pickering emulsion stabilized by sea bass protein microgel particles: Food 3D printing application
DOI
doi.org/10.1016/j.foodhyd.2022.107744
Published Date
Apr 19, 2022
Journal
Food Hydrocolloids
Volume
131
Pages
107744 - 107744
© 2025 Pluto Labs All rights reserved.