Three-dimensional (3D) printability assessment of food-ink systems with superfine ground white common bean (Phaseolus vulgaris L.) protein based on different 3D food printers-Reference-Cited by-同舟云学术

Three-dimensional (3D) printability assessment of food-ink systems with superfine ground white common bean (Phaseolus vulgaris L.) protein based on different 3D food printers

Published:2022-02 Issue: Volume:155 Page:112906
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Shi Zhenxing,Blecker Christophe,Richel Aurore,Wei Zuchen,Chen Jingwang,Ren Guixing,Guo Dongqin,Yao Yang,Haubruge Eric

Funder

China Scholarship Council

Earmarked Fund for China Agriculture Research System

Central Public-interest Scientific Institution Basal Research Fund, Chinese Academy of Fishery Sciences

Publisher

Elsevier BV

Subject

Food Science

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4. 3D printing of protein-based composite fruit and vegetable gel system;Chen;LWT,2021

5. Toxicity studies of Blockal, a dietary supplement containing phase 2 starch neutralizer (Phase 2), a standardized extract of the common white kidney bean (Phaseolus vulgaris);Chokshi;International Journal of Toxicology,2006

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