Plant-based edible emulsion gels from rye secalin for 3D-printed fat mimetics

作者：Siyong You, Weitong Wen, Yuhan Wan, Lingshan Su, Shunjiang Zeng, Yan Kong, Caili Fu, Dejian Huang, Linzhi Jing · 发表于：Food Research International · 年份：2025 · DOI：10.1016/j.foodres.2025.117925 · 被引用次数：2 · 研究领域：Proteins in Food Systems、Pickering emulsions and particle stabilization、Nanocomposite Films for Food Packaging