Effect of oil and particles content on microstructure, rheology, and thermosensitive 3D printability of particles -stabilized high internal phase Pickering emulsions

作者：Chao Wu, Zhe Liu, Xue Hei, Shanshan Li, Bo Jiao, Xiaojie Ma, Hui Hu, David Julian McClements, Qiang Wang, Aimin Shi · 发表于：Food Hydrocolloids · 年份：2024 · DOI：10.1016/j.foodhyd.2024.110833 · 被引用次数：26 · 研究领域：Pickering emulsions and particle stabilization、Proteins in Food Systems、Polysaccharides Composition and Applications