3D Printing Complex Egg White Protein Objects: Properties and Optimization (vol 12, pg 267, 2019)

Liu Lili; Meng Yuanyuan; Bhandari Bhesh; Dai Xiaoning; Chen Ke; Zhu Yang; Prakash Sangeeta

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3D Printing Complex Egg White Protein Objects: Properties and Optimization (vol 12, pg 267, 2019)

机译：3D印刷复杂蛋白蛋白质对象：性质和优化（Vol 12，PG 267,2019）

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来源
《Food and bioprocess technology》 |2019年第2期|共1页
作者
Liu Lili; Meng Yuanyuan; Bhandari Bhesh; Dai Xiaoning; Chen Ke; Zhu Yang; Prakash Sangeeta;
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作者单位

Henan Univ Sci &

Technol Coll Food &

Bioengn Luoyang 471023 Peoples R China;

Henan Univ Sci &

Technol Coll Food &

Bioengn Luoyang 471023 Peoples R China;

Univ Queensland Sch Agr &

Food Sci Brisbane Qld 4072 Australia;

Henan Univ Sci &

Technol Coll Food &

Bioengn Luoyang 471023 Peoples R China;

Henan Univ Sci &

Technol Coll Food &

Bioengn Luoyang 471023 Peoples R China;

Univ Queensland Sch Agr &

Food Sci Brisbane Qld 4072 Australia;

Univ Queensland Sch Agr &

Food Sci Brisbane Qld 4072 Australia;

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原文格式 PDF
正文语种 eng
中图分类食品工业;
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1. 3D Printing Complex Egg White Protein Objects: Properties and Optimization (vol 12, pg 267, 2019) [J] . Liu Lili, Meng Yuanyuan, Bhandari Bhesh, Food and bioprocess technology . 2019,第2期

机译：3D印刷复杂蛋白蛋白质对象：性质和优化（Vol 12，PG 267,2019）
2. Optimization of the Formulation and Properties of 3D-Printed Complex Egg White Protein Objects [J] . Progress in Artificial Intelligence . 2020,第2期

机译：3D印刷复杂蛋白蛋白质物体的配方和性质的优化
3. Fabrication of Gel-like Emulsions with Whey Protein Isolate Using Microfluidization: Rheological Properties and 3D Printing Performance (vol 78, pg 236, 2019) [J] . Liu Yaowei, Zhang Wenjin, Wang Keyu, Food and bioprocess technology . 2019,第12期

机译：使用微流化的乳清蛋白分离盐的凝胶样乳液的制备：流变性能和3D印刷性能（Vol 78，PG 236,2019）
4. Aggregation and gelation properties of egg white proteins as affected by high intensity ultrasound [C] . Carolina Arzeni, Oscar E. Pérez, Ana M. R. Pilosof International congress on engineering and food . 2011

机译：受高强度超声影响的蛋白蛋白的聚集和凝胶化性质
5. Allergic Properties of Egg White Proteins in Fermentation. [D] . Zhang, Justina Su. 2012

机译：蛋清蛋白在发酵中的过敏特性。
6. 3D Cultures of Salivary Gland Cells in Native or Gelled Egg Yolk Plasma Combined with Egg White and 3D-Printing of Gelled Egg Yolk Plasma [O] . André M. Charbonneau, Joseph M. Kinsella, Simon D. Tran 2019

机译：天然或胶状蛋黄血浆中唾液腺细胞的3D培养结合蛋清和胶状蛋黄血浆的3D打印
7. Correction to: 3D Printing Complex Egg White Protein Objects: Properties and Optimization [O] . Lili Liu, Yuanyuan Meng, Bhesh Bhandari, 2018

机译：校正至：3D打印复杂蛋白蛋白质对象：性能和优化

3D Printing Complex Egg White Protein Objects: Properties and Optimization (vol 12, pg 267, 2019)

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