O/W/O emulsion gel-based fat analogue for encapsulating flavor substances: rheological properties and personalized 3D printing
Jixian MaoState Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of ChinaXi ZhouState Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of ChinaChenxing FengState Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of ChinaWeihao YeState Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of ChinaAkbarali RuzibayevTechnology of food and perfumery-cosmetic products, Tashkent Institute of Chemical Technology, Tashkent City, UzbekistanFayzullaev AsliddinTechnology of food and perfumery-cosmetic products, Tashkent Institute of Chemical Technology, Tashkent City, UzbekistanMiguel A. CerqueiraInternational Iberian Nanotechnology Laboratory, Av. Mestre José Veiga, 4715-330 Braga, PortugalZong MengState Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China. Electronic address: [email protected]
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