Characterization and mechanism of thermally induced tea polyphenols and egg white proteins gel system and its 3D printing
Author:
Funder
Ministry of Science and Technology of the People's Republic of China
Publisher
Elsevier BV
Reference36 articles.
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3. Improving 3D/4D printing characteristics of natural food gels by novel additives: A review;Chen;Food Hydrocolloids,2022
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5. Interactions between tea polyphenols and nutrients in food;Dai;Comprehensive Reviews in Food Science and Food Safety,2023
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