Work

Design of structurally enhanced dual-network high internal phase emulsion gels for 3D-printable plant-based fat substitutes using carboxymethyl cellulose/heat-treated soy protein isolate and k-carrageenan

Year: 2025

Type: article

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2025.147611

Authors: Yifei Liu, Yu Xia, Yiqiang Dai, Mengjun Sun, Xiudong Xia, Mingsheng Dong

Institutions: Nanjing Agricultural University, Jiangsu Academy of Agricultural Sciences

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

Funder: Natural Science Foundation of Jiangsu Province

Award: G175697798

OpenAlex ID: W4417356337

FWCI: 4.216

Cites: 64

Cited by: 9

Related to: 10