Physical and textural properties of functional edible protein films from soybean using an innovative 3D printing technology-Reference-Cited by-同舟云学术

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Physical and textural properties of functional edible protein films from soybean using an innovative 3D printing technology

Published:2022-10 Issue:11 Volume:87 Page:4808-4819
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Dey Sriloy¹,Hettiarachchy Navam¹^ORCID,Bisly Ali A.¹,Luthra Kaushik¹,Atungulu Griffiths G.¹,Ubeyitogullari Ali¹²^ORCID,Mozzoni Leandro Angel³

Affiliation:

1. Department of Food Science University of Arkansas Fayetteville Arkansas USA

2. Department of Biological and Agricultural Engineering University of Arkansas Fayetteville Arkansas USA

3. Crop, Soil and Environmental Sciences University of Arkansas Fayetteville Arkansas USA

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.16349

Reference26 articles.

1. Application of soy protein isolate and hydrocolloids based mixtures as promising food material in 3D food printing

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1. In vitro digestion of starch and protein aerogels generated from defatted rice bran via supercritical carbon dioxide drying;Food Chemistry;2024-10

2. Interfacially Self-Assembled Mutifunctional Protein Thin Films for Accelerated Wound Healing;ACS Macro Letters;2024-08-12

3. Advanced Packaging Techniques—A Mini-Review of 3D Printing Potential;Materials;2024-06-19

4. Prediction of textural properties of 3D-printed food using response surface methodology;Heliyon;2024-04

5. From bytes to bites: Advancing the food industry with three‐dimensional food printing;Comprehensive Reviews in Food Science and Food Safety;2024-01

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