3D food printing curing technology based on gellan gum
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference54 articles.
1. Effects of enriching with gellan gum on the structural, functional, and degradation properties of egg white heat-induced hydrogels;Babaei;Int. J. Biol. Macromol.,2019
2. 3D printing: development of animal products and special foods;Bhat;Trends Food Sci. Technol.,2021
3. Application of soy protein isolate and hydrocolloids based mixtures as promising food material in 3D food printing;Chen;J. Food Eng.,2019
4. Solid Mechanics;Clive,2013
5. Gellan gum/cassava starch mixtures in water systems and in milk systems;Coronato;Starch - Stärke,2012
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