Soy Protein Isolate/Oil Ratio–Mediated Emulsification–Gelation Interplay in Aggregated Emulsion Gels for Structured Fat Inks in 3D Food Printing

Food and Bioprocess Technology 2026

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Authors: Yaeji Choe, Seung Hwan Ham, Saejung Bang, Young Jin Choi, Jungwoo Hahn

DOI: 10.1007/s11947-025-04175-z

Cited by: 0

References: 30

Fields of Study & Subjects

3D Printing in Biomedical Research Additive Manufacturing and 3D Printing Technologies Proteins in Food Systems

References 30