One stone, two birds: Preparation of nutritionally fortified and easy-to-swallow 3D printed pea protein gel based on high internal phase emulsions

作者：Wei Liang, Junhong Xie, Qiannan Zhao, Chenghong Jiang, Xiaofeng Zhan, Min Chen, Lu Zhang, Chuan Li, Jianhua Rong, Yang Hu · 发表于：Food Hydrocolloids · 年份：2025 · DOI：10.1016/j.foodhyd.2025.111738 · 被引用次数：12 · 研究领域：Proteins in Food Systems、Pickering emulsions and particle stabilization、Food composition and properties