Effect of enzymatic-ultrasonic hydrolyzed chitooligosaccharide on rheology of gelatin incorporated yogurt and 3D printing
Ludan Hu, Fuyuan Ding, Weiwei Liu, Yang Cheng, Juncheng Zhu, Liang Ma, Yuhao Zhang, Hongxia Wang
Topics & Concepts
RheologyThixotropyGelatinFood scienceShear thinningApparent viscosityMaterials scienceMicrostructureHydrolysisChemistryChemical engineeringComposite materialOrganic chemistryEngineeringPolysaccharides Composition and ApplicationsNanocomposite Films for Food PackagingMicroencapsulation and Drying Processes