Construction and characterization of 3D printable whey isolate protein-carrageenan emulsion gels incorporating different vegetable oils

作者：Yubo Zhao, Xinyu Shi, Qian Chen, H. L. Liu, Qian Liu, Baohua Kong, Fangda Sun · 发表于：Food Chemistry · 年份：2026 · DOI：10.1016/j.foodchem.2026.148149 · 被引用次数：8 · 研究领域：Proteins in Food Systems、Polysaccharides Composition and Applications、Food Chemistry and Fat Analysis