Effect of pectin on emulsifying properties of soy protein isolate: Tailoring emulsion gel inks for 3D printed food systems

Food Hydrocolloids 2026

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Authors: Muhammad Muntaqeem Arain, Arsalan Khan, Zainab Zahoor, Shuixian Huang, Qin Chen, Dan Rao, Xiaoyu Mei, Siyi Pan, Fengxia Liu

DOI: 10.1016/j.foodhyd.2026.112837

Cited by: 4

References: 48

Fields of Study & Subjects

Proteins in Food Systems Nanocomposite Films for Food Packaging Polysaccharides Composition and Applications

References 48