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Eui-jung Han

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Open access Oct 2026

Formulation of Emulsion Gels Stabilized by Soy Protein Isolate and Gellan Gum Conjugates for 3D Printing and β-Carotene Encapsulation Applications

Soy protein isolate–gellan gum (SPI–GG) conjugates were prepared at different mass ratios to investigate how protein–polysaccharide composition affects the physicochemical, emulsion, rheological, and functional properties of CEGs. Increasing the GG proportion enhanced the degree of glycation and Maillard browning while...

Eui-jung Han, Sangeun Park, Jiyoung Park et al. · 0 citations

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