Preparation and Characterization of Ultrasonically Modified Peanut Protein–Guar Gum Composite Emulsion Gels for 3D Printing

Preparation and Characterization of Ultrasonically Modified Peanut Protein–Guar Gum Composite Emulsion Gels for 3D Printing

This study aimed to prepare ultrasonically modified peanut protein–guar gum composite emulsion gels for 3D printing. The composition of the composite emulsion gels was determined in single-factor and orthogonal experiments. The results revealed that the optimal composite emulsion gels consisted of 6...

Full description

Saved in:
Bibliographic Details
Main Authors: Hong-Yan Yan, Shao-Bing Zhang
Format: Article
Language:English
Published: MDPI AG 2024-12-01
Series:Gels
Subjects:
peanut proteins
guar gum
emulsion gels
3D printing
ultrasonic modification
Online Access:https://www.mdpi.com/2310-2861/10/12/828
Tags: Add Tag
No Tags, Be the first to tag this record!

Internet

https://www.mdpi.com/2310-2861/10/12/828

Similar Items