Food research international (Ottawa, Ont.)Soybean ProteinsRheologyEmulsionsPrintingThree-Dimensional
Insights into the stabilization mechanism, rheology, and printability of high internal phase emulsions based on metal-phenolic networks and soy protein isolate.
Hongbo Sun, Mengzhuo Zhang, Tian Lan, Zejian Xu, Xiaonan Sui
Published: 202610.1016/j.foodres.2025.118001
Abstract
While high internal phase emulsions (HIPEs) show significant potential for 3D printing applications, their widespread adoption is currently limited by issues such as emulsion instability and insufficient self-supporting capabilities. This study syste…
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