Application of Pickering emulsions in 3D printing of personalized nutrition. Part II: Functional properties of reduced-fat 3D printed cheese analogues

Shahbazi, M, Jäger, H and Ettelaie, R orcid.org/0000-0002-6970-4650 (2021) Application of Pickering emulsions in 3D printing of personalized nutrition. Part II: Functional properties of reduced-fat 3D printed cheese analogues. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 624. 126760. p. 126760. ISSN 0927-7757

Abstract

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Authors/Creators:
Copyright, Publisher and Additional Information: © 2021 The Author(s). Published by Elsevier B.V. This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/).
Dates:
  • Accepted: 28 April 2021
  • Published (online): 4 May 2021
  • Published: 5 September 2021
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Colloids and Food Processing (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 17 May 2021 16:36
Last Modified: 17 May 2021 16:36
Status: Published
Publisher: Elsevier
Identification Number: https://doi.org/10.1016/j.colsurfa.2021.126760

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