Investigation on 3D printing ability of soybean protein isolate gels and correlations with their rheological and textural properties via LF-NMR spectroscopic characteristics-Reference-Cited by-同舟云学术

Investigation on 3D printing ability of soybean protein isolate gels and correlations with their rheological and textural properties via LF-NMR spectroscopic characteristics

Published:2020-03 Issue: Volume:122 Page:109019
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Phuhongsung Pattarapon,Zhang Min^ORCID,Devahastin Sakamon^ORCID

Funder

National Natural Science Foundation of China

State Key Laboratory of Food Science and Technology

Food Science and Technology

Publisher

Elsevier BV

Subject

Food Science

Reference41 articles.

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4. Kinetics of NaCl induced gelation of soy protein aggregates: Effects of temperature, aggregate size, and protein concentration;Chen;Food Hydrocolloids,2018

5. Application of soy protein isolate and hydrocolloids based mixtures as promising food material in 3D food printing;Chen;Journal of Food Engineering,2019

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