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Food Hydrocolloids

Food Hydrocolloids

IF: 13.8

Cellulose nanofibers regulate nonlinear rheological behavior and structural stability of soy protein isolate emulsion gels for 3D printing

Published:1 August 2026 DOI: 10.1016/j.foodhyd.2026.113296

Jieqiong Lin, Jun Yang, Xiaohua Liu, Fenjuan Chen, Lixin Guo, Zihang Fu, Jianhua Xie

Abstract

Substances (1)

Materials

Procduct Name	CAS	Molecular Formula	Supplier	Price
Soy protein isolate	9010-10-0	C13H10N2	325 suppliers	Inquiry

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