Myofibrillar protein/gallic acid complex-stabilized high internal phase Pickering emulsions:Effect of xanthan gum on rheological properties and 3D printing adaptability

YAO Xinyu, LIU Yuanyuan, BI Shenghui, MA Jingchun, HUANG Yujia, ZHU Qiujin

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (9) : 164-172.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (9) : 164-172. DOI: 10.13995/j.cnki.11-1802/ts.045212

Myofibrillar protein/gallic acid complex-stabilized high internal phase Pickering emulsions:Effect of xanthan gum on rheological properties and 3D printing adaptability

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(9): 164-172 https://doi.org/10.13995/j.cnki.11-1802/ts.045212

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