Preparation and characterization of 3D printed texture-modified food for the elderly using mung bean protein, rose powder, and flaxseed gum-Reference-Cited by-同舟云学术

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Preparation and characterization of 3D printed texture-modified food for the elderly using mung bean protein, rose powder, and flaxseed gum

Published:2024-01 Issue: Volume:361 Page:111750
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Qiu Liqing,Zhang Min^ORCID,Adhikari Benu^ORCID,Lin Jiacong,Luo Zhenjiang

Publisher

Elsevier BV

Subject

Food Science

Reference74 articles.

1. Determination of the degree of hydrolysis of food protein hydrolysates by trinitrobenzenesulfonic acid;Adler-Nissen;J. Agric. Food Chem.,1979

2. Comparing the rheological and 3D printing behavior of pea and soy protein isolate pastes;Ainis;Innovat. Food Sci. Emerg. Technol.,2023

3. Effect of different gums on features of 3D printed object based on vitamin-D enriched orange concentrate;Azam;Food Biophys.,2018

4. Foreign body asphyxia: a preventable cause of death in the elderly;Berzlanovich;Am. J. Prev. Med.,2005

5. Dietary factors affecting polyphenol bioavailability;Bohn;Nutr. Rev.,2014

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Influence of components interaction in recombined food gels on 3D printing: A comprehensive review;Food Hydrocolloids;2024-06

2. Texture modulation of starch-based materials using microfoaming-assisted 3D printing;Future Foods;2024-02

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