Effect of post-treatment microwave vacuum drying on the quality of 3D-printed mango juice gel-Reference-Cited by-同舟云学术

Effect of post-treatment microwave vacuum drying on the quality of 3D-printed mango juice gel

Author:

Yang Fan¹²,Zhang Min¹³,Liu Yaping⁴

Affiliation:

1. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China;

2. International Joint Laboratory on Food Safety, Jiangnan University, Jiangnan, China;

3. Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, Wuxi, Jiangsu, China;

4. Guangdong Galore Food Co. Ltd., Zhongshan, China

Funder

National Natural Science Foundation Program of China

China State Key Laboratory of Food Science and Technology Innovation Project

National First-class Discipline Program of Food Science and Technology

Jiangsu Province Key Laboratory Project of Advanced Food Manufacturing Equipment and Technology

Publisher

Informa UK Limited

Subject

Physical and Theoretical Chemistry,General Chemical Engineering

Link

Reference36 articles.

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