Enhancing 3D food printing precision: Development and interaction behavior of soy protein isolate-konjac glucomannan-xanthan gum composite ink based on hot-melt extrusion
Hongmin Dai, Luming Wen, Hongshan Liang, Bin Li, Jing Li
Topics & Concepts
Xanthan gumSoy proteinGlucomannanExtrusionComposite numberFood scienceChemistryMaterials scienceChemical engineeringComposite materialRheologyEngineeringPolysaccharides Composition and ApplicationsFood composition and propertiesBotanical Research and Applications