Comparing the rheological and 3D printing behavior of pea and soy protein isolate pastes-Reference-Cited by-同舟云学术

Comparing the rheological and 3D printing behavior of pea and soy protein isolate pastes

Published:2023-03 Issue: Volume:84 Page:103307
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Ainis William Nicholas,Feng Ran,van den Berg Frans W.J.,Ahrné Lilia

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference21 articles.

1. Effect of different gums on features of 3D printed object based on vitamin-D enriched Orange concentrate;Azam;Food Biophysics,2018

2. Effects of xanthan gum on the rheological properties of soy protein dispersion;Bi;International Journal of Agricultural and Biological Engineering,2018

3. Modification of the structural, emulsifying, and foaming properties of an isolated pea protein by thermal pretreatment;Chao;CyTA-Journal of Food,2018

4. Effect of temperature on rheological, structural, and textural properties of soy protein isolate pastes for 3D food printing;Chen;Journal of Food Engineering,2022

5. Designing hydrocolloid based food-ink formulations for extrusion 3D printing;Gholamipour-Shirazi;Food Hydrocolloids,2019

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