Analysis of printing temperature effect on texture modification: Potential of soy protein isolate-based bigel for swallowing-friendly food
Runkang Qiu, Peiyao Zhao, Ge Wang, Liya Liu, Bei Fan, Yatao Huang, Li‐Tao Tong, Lili Wang, Cecilia Accoroni, Fengzhong Wang
Topics & Concepts
Soy proteinSwallowingTexture (cosmology)Environmentally friendlyFood scienceChemistryComputer scienceMedicineBiologyDentistryArtificial intelligenceEcologyImage (mathematics)Polysaccharides Composition and ApplicationsFood composition and propertiesFood Chemistry and Fat Analysis