Modifying pea protein via dynamic high-pressure microfluidization and polyphenol/polysaccharide incorporation to stabilize high internal phase Pickering emulsions for 3D printing

Key Points

• High internal phase Pickering emulsions demonstrate improved stability using modified pea protein, allowing for better 3D printing applications.
• Metrics show that the dynamic high-pressure microfluidization significantly enhances the emulsifying properties of pea protein.
• Assessment using dynamic high-pressure microfluidization and polyphenol/polysaccharide incorporation aims to improve emulsion stability.
• Implications suggest that modifications may enable novel applications in food and bio-materials printing, requiring further exploration.