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.
1. Design of microcapsules containing Lactococcus lactis subsp. lactis in alginate shell and xanthan gum with nutrients core;Bekhit;LWT - Food Science and Technology,2016
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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3. Recent advance in modification strategies and applications of soy protein gel properties;Comprehensive Reviews in Food Science and Food Safety;2023-12-13
4. High internal phase emulsion stabilized by whey protein isolate-gum Arabic Maillard conjugate: Characterization and application in 3D printing;Food Hydrocolloids;2023-12
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