Fabrication and Characterization of a Calcium-Induced Mung Bean Protein Nanofibrils Emulsion Gel with Tailored Rheology for 3D Food Printing

SSRN Electronic Journal 2026 Preprint Open access

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Authors: Yupeng Qi, Yuhe Wang, Chunhong Liu, Dongmei Li, Zhibiao Feng, Jing Xu, Bin Jiang

DOI: 10.2139/ssrn.6071604

Cited by: 0

Fields of Study & Subjects

Proteins in Food Systems Additive Manufacturing and 3D Printing Technologies Supramolecular Self-Assembly in Materials