Tofu is a promising candidate for the development of an edible 3D-printing ink-Reference-Cited by-同舟云学术

Tofu is a promising candidate for the development of an edible 3D-printing ink

Published:2023-01 Issue: Volume:337 Page:111249
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Arii Yasuhiro^ORCID,Nishizawa Kaho

Funder

Japan Society for the Promotion of Science

Publisher

Elsevier BV

Subject

Food Science

Reference36 articles.

1. Magnesium chloride concentration-dependent formation of tofu-like precipitates with different physicochemical properties;Arii;Bioscience, Biotechnology,2013

2. Initiation of protein association in tofu formation by metal ions;Arii;Biosci., Biotechnol., Biochem.,2014

3. Divalent magnesium cation concentrations determine the formation of tofu-like precipitates with differing urea solubilities;Arii;Heliyon,2018

4. Effects of pea protein on the properties of potato starch-based 3D printing materials;Chuanxing;Int. J. Food Eng.,2018

5. Assessing the microstructural and rheological changes induced by food additives on potato puree;Dankar;Food Chem.,2018

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