Correlating rheology with 3D printing performance based on thermo-responsive κ-carrageenan/Pleurotus ostreatus protein with regard to interaction mechanism-Reference-Cited by-同舟云学术

Correlating rheology with 3D printing performance based on thermo-responsive κ-carrageenan/Pleurotus ostreatus protein with regard to interaction mechanism

Published:2022-10 Issue: Volume:131 Page:107813
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Liu Zhenbin^ORCID,Xing Xuebing^ORCID,Xu Dan,Chitrakar Bimal^ORCID,Hu Liangbin,Hati Subrota^ORCID,Mo Haizhen^ORCID,Li Hongbo^ORCID

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

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