Effects of inducing conditions on emulsion gel properties of peanut protein isolation-cellulose nanofiber: As extrusion-based 3D food printing inks.

The emulsion gels of peanut protein isolate (PPI) and cellulose nanofiber (CNF) were prepared using heat-induced, salt-induced, and heat-salt composite-induced methods for extrusion 3D printing. The effects of induction methods and the addition of CN…

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