Subject
General Chemical Engineering,General Chemistry,Food Science
Reference52 articles.
1. Effect of fish gelatin and gum Arabic interactions on concentrated emulsion large amplitude oscillatory shear behavior and tribological properties;Anvari;Food Hydrocolloids,2018
2. Starch as edible ink in 3D printing for food applications: A review;Chen;Critical Reviews in Food Science and Nutrition,2022
3. Gelation properties of flaxseed gum;Chen;Journal of Food Engineering,2006
4. Improving 3D/4D printing characteristics of natural food gels by novel additives: A review;Chen;Food Hydrocolloids,2022
5. Fabrication and characterization of low-fat Pickering emulsion gels stabilized by zein/phytic acid complex nanoparticles;Cui;Food Chemistry,2022