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机译:乳液凝胶施工3D印刷减脂肉类类似物。 第Ⅰ部分:基于大豆蛋白墨水的流动性,触变特征和网络结构
Univ Nat Resources & Life Sci BOKU Inst Food Technol Muthgasse 18 A-1190 Vienna Austria;
Univ Nat Resources & Life Sci BOKU Inst Food Technol Muthgasse 18 A-1190 Vienna Austria;
Univ Leeds Sch Food Sci & Nutr Food Colloids & Bioproc Grp Leeds LS2 9JT W Yorkshire England;
Zhejiang Gongshang Univ Sch Food Sci & Biotechnol Food Oral Proc Lab Hangzhou Peoples R China;
Printable ink; Surface-active biopolymers; Coil-overlap parameter; Radius of gyration; Strain sweep; Creep-recovery; Droplet size; CLSM;
机译:乳液凝胶施工3D印刷减脂肉类类似物。 第二部分:印刷物体的印刷性能,热,摩擦学和动态感官表征
机译:相位分离可食用3D油墨的可印刷性,微观结构和流量动态