Construction and characterization of 3D printable whey isolate protein-carrageenan emulsion gels incorporating different vegetable oils
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Emulsion gels prepared with vegetable oils exhibit tunable structures and solid-like rheological properties. In this study, whey protein isolate (WPI)-κ-carrageenan (KG) emulsion gels were fabricated using five vegetable oils: corn oil, walnut oil, linseed oi... ...
