Improvement of 3D Printing Performance of Whey Protein Isolate Emulsion Gels by Regulating Rheological Properties: Effect of Polysaccharides Incorporation-Reference-Cited by-同舟云学术

Improvement of 3D Printing Performance of Whey Protein Isolate Emulsion Gels by Regulating Rheological Properties: Effect of Polysaccharides Incorporation

Published:2024-06-26 Issue: Volume: Page:
ISSN:1935-5130
Container-title:Food and Bioprocess Technology
language:en
Short-container-title:Food Bioprocess Technol

Author:

Li Ming,Feng Lei,Dai Zhuqing,Li Dajing,Zhang Zhongyuan,Zhou Cunshan,Yu Dongxing

Funder

National Natural Science Foundation of China

National Key R&D Program of China

Publisher

Springer Science and Business Media LLC

Link

https://link.springer.com/content/pdf/10.1007/s11947-024-03488-9.pdf

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