Construction and characterization of 3D printable whey isolate protein-carrageenan emulsion gels incorporating different vegetable oils

Food Chemistry 2026

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Authors: Yubo Zhao, Xinyu Shi, Qian Chen, H. L. Liu, Qian Liu, Baohua Kong, Fangda Sun

DOI: 10.1016/j.foodchem.2026.148149

Cited by: 11

References: 59

Fields of Study & Subjects

Proteins in Food Systems Polysaccharides Composition and Applications Food Chemistry and Fat Analysis

References 59