Abstract
Preparation of Pickering emulsion gel stabilized by tea residue protein/xanthan gum particles and its application in 3D printing
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https://doi.org/10.1016/j.jfoodeng.2022.111378
Copy DOIJournal: Journal of food engineering | Publication Date: Apr 1, 2023 |
Citations: 37 |
Preparation of Pickering emulsion gel stabilized by tea residue protein/xanthan gum particles and its application in 3D printing
Join us for a 30 min session where you can share your feedback and ask us any queries you have