The research progress of physical regulation techniques in 3D food printing
Author:
Funder
National Key Research and Development Program of China
Ministry of Science and Technology of the People's Republic of China
Publisher
Elsevier BV
Subject
Food Science,Biotechnology
Reference123 articles.
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2. 3D printed high oil custard cream: Effects of whey protein isolate, hydroxypropylated starch and carrageenan on physicochemical properties and printing performance;Cai;Lwt-Food Science and Technology,2022
3. Coaxial 3D printing of chicken surimi incorporated with mealworm protein isolate as texture-modified food for the elderly;Chao;Journal of Food Engineering,2022
4. Application of soy protein isolate and hydrocolloids based mixtures as promising food material in 3D food printing;Chen;Journal of Food Engineering,2019
5. Effect of temperature on rheological, structural, and textural properties of soy protein isolate pastes for 3D food printing;Chen;Journal of Food Engineering,2022
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