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

William Nicholas Ainis(University of Copenhagen), Lı́lia Ahrné(United States Congress), Frans van den Berg(University of Copenhagen), Ran Feng(China Agricultural University)

Innovative Food Science & Emerging Technologies

February 14, 2023

10.1016/j.ifset.2023.103307

Cited by 46

Related Papers

Perspectives from CO+RE: How COVID-19 changed our food systems and food security paradigms

|Current Research in Food Science|2020|206

Effect of crust temperature and water content on acrylamide formation during baking of white bread: Steam and falling temperature baking

|LWT|2007|194

Effects of Combined Osmotic and Microwave Dehydration of Apple on Texture, Microstructure and Rehydration Characteristics

|LWT|2001|170

Food powder handling and processing: Industry problems, knowledge barriers and research opportunities

|Chemical Engineering and Processing - Process Intensification|2004|147

Innovative Technologies for Food Preservation

|Elsevier eBooks|2017|131