Incorporation of probiotics into 3D printed Pickering emulsion gel stabilized by tea protein/xanthan gum

已完结 10 由 123 发布于 2026/3/26 11:22:29

DOI:10.1016/j.foodchem.2022.135289
作者：Dan Xu , Zhenbin Liu , Zinuo An , Liangbin Hu , Hongbo Li , Haizhen Mo , Subrota Hati
文献类型：期刊论文
补充材料：只需要正文

Elsevier

Abstract：Different xanthan gum (XG) concentrations on the rheological/texture properties of Pickering emulsion (PE) gel stabilized by tea protein/xanthan gum (TP/XG) were studied to achieve an ink fe

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