Tailoring 3D-printed high internal phase emulsion-rice starch gels: Role of amylose in rheology and bioactive stability

作者：Luyao Zheng, Dong Li, Lijun Wang, Yong Wang · 发表于：Carbohydrate Polymers · 年份：2024 · DOI：10.1016/j.carbpol.2024.121891 · 被引用次数：62 · 研究领域：Proteins in Food Systems、Pickering emulsions and particle stabilization、Microencapsulation and Drying Processes