Author:
Xu Kaiqian,Wu Caie,Fan Gongjian,Kou Xiaohong,Li Xiaojing,Li Tingting,Dou Jinfeng,Zhou Yifan
Subject
Molecular Biology,General Medicine,Biochemistry,Structural Biology
Reference35 articles.
1. Novel evaluation technology for the demand characteristics of 3D food printing materials: a review;Jiang;Crit. Rev. Food Sci. Nutr.,2021
2. Investigation on 3D printing ability of soybean protein isolate gels and correlations with their rheological and textural properties via LF-NMR spectroscopic characteristics;Phuhongsung;LWT Food Sci. Technol.,2020
3. Formation and functional properties of protein–polysaccharide electrostatic hydrogels in comparison to protein or polysaccharide hydrogels;Le;Adv. Colloid Interf. Sci.,2017
4. Gel & three-dimensional printing properties of sheep plasma protein-surimi induced by transglutaminase;Ny;J. Food Eng.,2022
5. Rheological and mechanical behavior of milk protein composite gel for extrusion-based 3D food printing;Liu;Lebensm. Wiss. Technol.,2018
Cited by
28 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献