Influence of different carrageenan contents on the rheological properties and 3D printing suitability of whey isolate protein-based emulsion gels
Xinyu Shi(Northeast Agricultural University), Jiaqi Liu(Northeast Agricultural University), Qian Liu(Northeast Agricultural University), Qian Chen(Northeast Agricultural University), Hui Wang(Northeast Agricultural University), Fangda Sun(Northeast Agricultural University), Baohua Kong(Northeast Agricultural University)
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