Stabilization of oil-in-water high internal phase Pickering emulsion by using 7S globulin/konjac glucomannan complexes: Rheology properties, stability properties and 3D/4D printing performance.

Food-grade compound-stabilized high internal phase Pickering emulsions (HIPPEs) have attracted considerable interest in the food industry and the field of functional foods. Nonetheless, challenges persist regarding the integration of active ingredients and the need for swift processing and shaping in food manufacturing. In this study, the effects of different konjac glucomannan (KGM) concentrations (0 %, 0.