Effects of oil phase properties on the characteristics, 3D printability and dysphagia suitability of high internal phase emulsions stabilized by soy protein isolate-soluble soybean polysaccharide complex.
This study investigated the impact of oil phase properties on the stability of high internal phase emulsions (HIPEs) stabilized by a soy protein isolate-soluble soybean polysaccharide (SPI-SSPS) complex. HIPEs were prepared using corn oil, peanut oil, flaxseed oil, diacylglycerols (DAG), and medium-chain triglycerides...