Rheological and mechanical behavior of soy protein-polysaccharide composite paste for extrusion-based 3D food printing: Effects of type and concentration of polysaccharides-Reference-Cited by-同舟云学术

Rheological and mechanical behavior of soy protein-polysaccharide composite paste for extrusion-based 3D food printing: Effects of type and concentration of polysaccharides

Published:2024-08 Issue: Volume:153 Page:109942
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Wang Jian,Jiang Quanjin^ORCID,Huang Zhenyu^ORCID,Muhammad Ahsan Hafiz^ORCID,Gharsallaoui Adem^ORCID,Cai Ming,Yang Kai^ORCID,Sun Peilong

Publisher

Elsevier BV

Reference45 articles.

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4. Determination of the domain structure of the 7S and 11S globulins from soy proteins by XRD and FTIR;Chen;Journal of the Science of Food and Agriculture,2013

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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