Rheological and mechanical behavior of soy protein-polysaccharide composite paste for extrusion-based 3D food printing: Effects of type and concentration of polysaccharides

Jian Wang(Zhejiang University of Technology), Quanjin Jiang(Zhejiang University of Technology), Zhenyu Huang(Zhejiang University of Technology), Ahsan Hafiz Muhammad(Zhejiang University of Technology), Adem Gharsallaoui(Université Claude Bernard Lyon 1), Ming Cai(Zhejiang University of Technology), Kai Yang(Zhejiang University of Technology), Peilong Sun(Zhejiang University of Technology)
Food Hydrocolloids
February 25, 2024
10.1016/j.foodhyd.2024.109942
Cited by 114Open Access
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