Author:
Zhong Yuanliang,Wang Bo,Lv Weiqiao,Li Guohua,Lv Yinqiao,Cheng Yuting
Funder
National Key Research and Development Program of China
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science
Reference47 articles.
1. Towards a phenomenological definition of the term ‘gel’;Almdal;Polymer Gels and Networks,1993
2. Egg yolk: Structures, functionalities and processes;Anton;Journal of the Science of Food and Agriculture,2013
3. 3D printing of egg yolk and white with rice flour blends;Anukiruthika;Journal of Food Engineering,2020
4. Physicochemical characterization of irradiated arrowroot starch;Barroso;Radiation Physics and Chemistry,2019
5. 3D printed high oil custard cream: Effects of whey protein isolate, hydroxypropylated starch and carrageenan on physicochemical properties and printing performance. Lwt-food;Cai;Science and Technology,2022
Cited by
3 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