Modifying pea protein via dynamic high-pressure microfluidization and polyphenol/polysaccharide incorporation to stabilize high internal phase Pickering emulsions for 3D printing

Food Chemistry 2026

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Authors: Leichao Dong, Guihua Sheng, Yajie Li, Tingting Guo, Yidan Ni, Haimei Bai, Qinshuo Han, Quancheng Zhou

DOI: 10.1016/j.foodchem.2026.148234

Cited by: 1

References: 49

Fields of Study & Subjects

Pickering emulsions and particle stabilization Proteins in Food Systems 3D Printing in Biomedical Research

References 49