Fabrication of pea protein-xanthan gum complex emulsion gels with excellent structural self-supporting properties and their 3D-printing behaviour.
- DOI
- 10.1016/j.foodres.2026.120735
- Published
- 2026 Dec 1
- Container
- Food research international (Ottawa, Ont.)
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodres.2026.120735,
title = {Fabrication of pea protein-xanthan gum complex emulsion gels with excellent structural self-supporting properties and their 3D-printing behaviour.},
author = {Bi CH and Geng MY and Zhang TR and Du QY and Huang ZG and Sun XR and Li QL},
year = {2026},
journal = {Food research international (Ottawa, Ont.)},
doi = {10.1016/j.foodres.2026.120735},
url = {https://doi.org/10.1016/j.foodres.2026.120735}
}RIS
TY - JOUR TI - Fabrication of pea protein-xanthan gum complex emulsion gels with excellent structural self-supporting properties and their 3D-printing behaviour. AU - Bi CH AU - Geng MY AU - Zhang TR AU - Du QY AU - Huang ZG AU - Sun XR AU - Li QL PY - 2026 JO - Food research international (Ottawa, Ont.) DO - 10.1016/j.foodres.2026.120735 UR - https://doi.org/10.1016/j.foodres.2026.120735 ER -
APA
CH, B., MY, G., TR, Z., QY, D., ZG, H., XR, S., & QL, L. (2026). Fabrication of pea protein-xanthan gum complex emulsion gels with excellent structural self-supporting properties and their 3D-printing behaviour.. Food research international (Ottawa, Ont.). https://doi.org/10.1016/j.foodres.2026.120735
Source records
- pubmed · retrieved 2026-11-10T16:41:27.236Z