Effect of whey protein on the 3D printing performance of konjac hybrid gel
Yuwei Du, Min Zhang, Huizhi Chen
Topics & Concepts
ChewinessWhey proteinRheologyExtrusionPea proteinMaterials scienceFood scienceViscosityChemical engineeringMicrostructureChromatographyChemistryComposite materialEngineeringPolysaccharides Composition and ApplicationsAdditive Manufacturing and 3D Printing TechnologiesMicroencapsulation and Drying Processes