Soy protein isolate/oil ratio–mediated emulsification–gelation interplay in aggregated emulsion gels for structured fat inks in 3D food printing
저자
Yaeji Choe, Seung Hwan Ham, Saejung Bang, Young Jin Choi, Jungwoo Hahn
저널 정보
Food and Bioprocess Technology
출간연도
2026
링크
Soy protein isolate/oil ratio–mediated emulsification–gelation interplay in aggregated emulsion gels for structured fat inks in 3D food printing