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