Rheological behavior and 3D printing performance of high internal phase emulsions stabilized by Maillard-type hazelnut protein-polysaccharide conjugates
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High internal phase emulsions (HIPEs) are structured, semi-solid systems with high dispersed-phase volume fractions and complex viscoelastic behavior, making them attractive for advanced food applications. In this study, Maillard-type hazelnut protein isolate ... ...
